Straight from the Carolinas comes Carolina Shrimp Soup: the tastiest dinnertime dish this side of the Mississippi! Pink, sweet, and savory shrimp, garden fresh and tender kale, and hearty black-eyed peas swimming in a sea of captivating chicken broth! Carolina Shrimp Soup is a literal ocean of flavor inviting you to dip your spoon in and dig into the flavors! Mmmmmm, let the goodness wash over your tastebuds!

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  • 4 teaspoons olive oil, divided
  • 1 pound shrimp, uncooked, peeled, and deveined
  • 5 cloves garlic, minced
  • 1 bunch kale, trimmed and coarsely chopped
  • 1 medium sweet red pepper, cut into 3/4-inch pieces
  • 3 cups reduced-sodium chicken broth
  • 1 (15.5-ounce) can black-eyed peas, rinsed and drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • fresh chives, optional, to taste, minced


Step 1 –In a 6-quart stockpot, heat 2 teaspoons of the oil over medium-high heat.

Step 2 –Add the shrimp to the oil and cook, stirring, for 2 minutes.

Step 3 –Add the garlic to the shrimp and cook just until the shrimp turns pink and is cooked through, about 1-2 minutes.

Step 4 –Transfer the shrimp and the garlic from the pot.

Step 5 –In the same pot, heat the remaining oil over medium-high heat.

Step 6 –Stir the kale and the red pepper into the oil and cook, covered, stirring occasionally, until the kale is tender, about 8-10 minutes.

Step 7 –Add the chicken broth to the veggie mixture and bring it to a boil.

Step 8 –Stir the black-eyed peas, the salt, the pepper, and the cooked shrimp into the soup mixture and cook until it is heat through.

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Step 9 –Serve the soup with a sprinkle of the chives.