Category Archives: Noble Pig

Creamy Shrimp Creole Soup w/ Bacon Cornmeal Dumplings

photo 2-13

It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This is another fabulous recipe courtesy of The Noble Pig.   Shrimp is my favorite seafood and I love it when it is paired with tomatoes and the tummy warming flavors of Tabasco sauce and cayenne pepper.  I like my food spicy but feel free to reduce the amounts of both seasonings if you want a more mild flavor.  While the list of ingredients is long, the soup comes together quickly.  You can chop your vegetables while the bacon cooks then make the dumplings while the soup cooks.  Try it and love it tonight.


For the soup:

3/4 pound raw large shrimp, deveined and tails removed

4 slices thick cut bacon, diced

1 1/2 cups celery, diced

1 cup yellow onion, diced

1 tablespoon garlic, minced

1/3 cup all purpose flour

3 1/4 cups chicken stock

3/4 cup original flavor V-8 juice

1- 14.5 ounce can diced tomatoes

2 tablespoons lemon juice

2 tablespoons Worcestershire sauce

2 tablespoons Tabasco sauce

1 teaspoon dried thyme

1 teaspoon sugar

1/2 teaspoon cayenne pepper

1 bay leaf

1/2 cup heavy cream

1/4 cup chopped fresh parsley

1/4 cup scallions, minced

  • Cook the chopped bacon in a Dutch oven over medium heat until crisp.  Remove half of the chopped bacon from the pan and 1 tablespoon of the drippings (keep separate), reserve this for the dumplings.
  • Add the celery and onion to the remaining bacon and drippings and cook until softened, about 5 minutes.
  • Add the garlic and saute for 30 seconds more.  Whisk in the flour and cook until incorporated, about 1 minute.
  • Stir in the stock, V-8, tomatoes, lemon juice, Worcestershire sauce, Tabasco sauce, thyme, sugar, cayenne pepper, and the bay leaf.
  • Bring to a boil and cover.  Reduce the heat to allow the soup to simmer for 15 minutes while it thickens.
  • Add the heavy cream once the soup has simmered for 15 minutes.

For the dumplings:

3/4 cup all-purpose flour

1/3 cup finely chopped green onions

1/4 cup yellow cornmeal

1/4 teaspoon baking soda

2 tablespoons chilled butter, cut into pieces

1/2 cup buttermilk

  • Combine the flour, green onions, cornmeal, and baking soda in a small bowl.
  • Cut the butter into the flour mixture with two knives until the mixture resembles a coarse meal.
  • Add the reserved bacon and drippings and the buttermilk stirring until a moist dough forms.
  • Gently divide the mixture into 12 equal portions.
  • After the soup has simmered for 15 minutes, drop the dumplings, 1 at a time, into the pot.
  • Cover and cook for 8 minutes, carefully turning the dumplings after four minutes.
  • Add the shrimp and cook for three more minute or until the shrimp are opaque in color.
  • Garnish each bowl with parsley and scallions.

Serves 6

Artisan Gouda & Prosciutto Bread

One of my culinary goals for 2013 is to bake more bread.  I’m not talking quick breads; rather yeasted doughs that, while they take more time to put together, are worth the effort.  To kick off this year’s effort, I tested a bacon-cheese bread from the blog.  As the recipe promised, the dough came together quickly and didn’t require any kneading. I didn’t even get to break out my trusty Kitchen Aid dough hook!  As usual, I was not able to find any cheddar cheese, so I swapped it out with an aged Gouda, achieving what I deem are with tasty results.  I also used prosciutto instead of bacon.  I diced it up then fried it until crispy before adding it to the dough along with the cheese.

The recipe produces two good sized loafs.  Because the dough can be refrigerated I baked one over the weekend then the other one later in the week.  It turns out that there is nothing better than a fresh baked loaf of bread on a weeknight (or weekday morning).


10 slices thick cut bacon or prosciutto, diced
8 ounces shredded aged Gouda cheese
2 tablespoons granulated yeast
3 cups lukewarm water
5 1/2 cups bread flour, plus more for dusting
1 1/2 tablespoons kosher salt
1 tablespoon butter
1 tablespoon yellow cornmeal
1)  Cook the bacon or prosciutto over medium heat until brown and crunchy. Place on a paper towel-
lined plate to drain.  Set aside.
2)  Add the yeast to a large ceramic bowl.  Pour in the warm water and stir to combine with a wooden
      spoon.  Add the flour and salt.
3)  Mix with the wooden spoon until the flour and salt are fully wet.  Add the cheese and
bacon/prosciutto to the dough and stir until fully combined.
4)  Cover the bowl with plastic wrap and set aside in a warm place to rise for at least 3 hours.  After 3
     hours place the dough in the refrigerator overnight.
5)  When ready to bake, place a metal baking pan on the bottom rack of the oven.  Fill it with water.
      Preheat the oven to 450 degrees.
6)  Meanwhile, butter the bottom of an 11 x 17 inch baking tray and sprinkle the cornmeal over the
     butter to prevent the break from sticking.
7)  Divide the dough into two even loaves, shaping each into a ball.  Place on the baking tray, several
     inches apart.  Sprinkle the dough generously with flour.  (You can also bake one at a time, saving
     the dough in the refrigerator for another day).
8)  Let rest on the baking tray for 30 minutes.  Right before placing in the oven, score the top of the
      bread with an “x” or other decorative mark, cutting right through the dough.9)  Bake for 30 minutes.  Remove from the oven and let cool 15 minutes before slicing.
Making Here Home

Expat life, travel...and books

One Real Peach.

reflections on the heartbreak and hilarity of mothering, writing, and living authentically

Wine and Cheese (Doodles)

Salty observations about life, love, and living abroad

Sprouted Kitchen

The food that accompanies my adventures!

Not Without Salt

Delicious Recipes and Food Photography by Ashley Rodriguez.

101 Cookbooks

The food that accompanies my adventures!

Local Milk Blog

The food that accompanies my adventures!

Spoon & Shutter

In and out of the kitchen with Susan and Ted Axelrod

Plating Up

The food that accompanies my adventures!

A Life of Spice

Food, Culture and Lifestyle with Monica Bhide

The Blueberry Files

The food that accompanies my adventures!

Zosia Cooks

The food that accompanies my adventures!

Yummy Supper

The food that accompanies my adventures!

What Julie Ate

It's a delicious life, but somebody has to live it.

United Noshes

The food that accompanies my adventures!

The Bitten Word

The food that accompanies my adventures!

Hip Foodie Mom

The food that accompanies my adventures!

From Away

Cooking and Eating in Maine

Always Order Dessert

The food that accompanies my adventures!

Yankee Kitchen Ninja

The food that accompanies my adventures!

%d bloggers like this: