Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon oil
  • 1 pound shrimp (defrosted, shells and tails removed)
  • 2 teaspoons Cajun seasoning
  • 1 tablespoon butter
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoons all-purpose flour
  • 1 pound Yukon Gold potatoes (chopped)
  • 4 cups low-sodium vegetable broth
  • 3 thyme sprigs
  • 2 sliced green onions (plus more for garnish if desired)
  • 3 cups frozen corn (defrosted)
  • ¾ cup heavy cream
  • 1 can Island Trollers Albacore tuna (7.5 ounces)
  • ½ teaspoon paprika

Instruction

  • Heat 1 tablespoon oil in a large soup pot over medium-high heat.
  • Season shrimp all over with Cajun seasoning.
  • Once the pan is hot, sear the shrimp 1 to 2 minutes each side, until just pink. Shrimp may need to be cooked in two batches so that they don’t crowd the pan. Remove the shrimp from the skillet to a clean plate, and set aside.
  • Melt butter in the same pot, scraping up any browned bits with a spoon. Add onion and cook until soft, about 5 minutes. Stir in garlic and flour, and cook 30 seconds more. Add chopped potatoes, broth, thyme sprigs, and green onions, and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 10 minutes.
  • Stir in corn and cream, and simmer 5 minutes more. Turn off heat and stir in cooked shrimp, tuna, and paprika. Taste for salt & pepper. Remove thyme sprigs.
  • Garnish each serving with green onions.