Shrimp and Scallop Soup Recipe
Try this Shrimp and Scallop Soup Recipe recipe, or contribute your own.
Try this Shrimp and Scallop Soup Recipe recipe, or contribute your own.
- 1/8 cup (2 tablespoons) extra-virgin olive oil 1 1/4 cup c rubbed between your palms 1 1/2 teaspoons fennel seeds 1 (28-ounce) can crushed tomatoes with added puree 2 (8-ounce) jars bottled clam juice, shaken well 1 1/2 cups dry white wine (i use a dry vermouth) red pepper flakes, to taste 1 pound uncooked large s
- * costco and other well-stocked grocery stores hav large frozen shrimp that are peeled and deveined. all you need to do is thaw and pull off the tails.
- ** i always have a bottle of tabasco sauce at the
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 to 6 serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- When fresh crab is available in your area, it makes a nice addition to this soup. I like to use the large meaty pieces from the claws for this soup.
- In a large heavy pot with a lid over medium heat, heat the olive oil. Add onion, garlic, oregano, and fennel seeds; saute approximately 8 minutes or until the onion is tender.
- Add crushed tomatoes, clam juice, white wine, and red pepper flakes. Increase heat and boil until just slightly thickened, approximately 15 minutes. NOTE: If you like your soup a little thicker, add 1 tablespoon of tomato paste.
- At this time, you can cool and refrigerate your soup, if you wish, and proceed later in the day or the next day with the soup.
- When ready to proceed, bring soup to simmer. Add the shrimp, scallops, and lemon juice; let simmer approximately 5 to 7 minutes until shrimp is opaque in center and have turned pink. Also soon as the scallops lose their translucence and turn opaque, they are done. Taste and, if you desire, add salt and pepper to taste. Stir in the basil.
- Ladle the soup into large soup bowls and serve. Makes 4 to 6 servings.
My Go-To Comfort Food: Shrimp and Scallop Soup
As a busy working mom, finding time to cook a healthy and delicious meal can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and keeping the house running smoothly, the last thing I want is to spend hours in the kitchen. That’s why I rely on quick, easy recipes that are both flavorful and satisfying. This shrimp and scallop soup is my absolute go-to for those hectic weeknights when I need a comforting and nutritious meal, fast. It’s incredibly versatile – you can adjust the ingredients to your liking, using what’s fresh and readily available at your local market. Plus, it’s so flavorful and elegant, you'd never guess how simple it is to make!
The beauty of this recipe lies in its simplicity. It's not about complex techniques or exotic ingredients; it's about letting the natural flavors of the seafood shine. The subtle sweetness of the scallops, the delicate taste of the shrimp, all complemented by a vibrant tomato broth…it's a symphony of flavors that dance on your palate. The best part? Cleanup is a breeze! I often make a double batch on the weekend and store half for quick lunches or dinners throughout the week. This frees up my evenings, allowing me more time with my family – a priceless commodity in our busy lives. It's become a staple in our home, a comforting hug in a bowl that always hits the spot.
What I love most about this soup is its adaptability. Depending on what’s in my fridge and pantry, I can easily switch things up. Sometimes I add a splash of dry sherry for an extra layer of complexity. Other times, I incorporate fresh herbs like thyme or parsley, depending on the season. The key is to not be afraid to experiment! Cooking should be fun, not a chore. And this recipe truly embodies that spirit. It's a blank canvas, ready for you to add your personal touch and create a dish that reflects your taste.
Beyond the practicality and deliciousness, this soup also provides a good source of protein and essential nutrients. It’s a healthy and balanced meal that fuels my body and keeps me energized throughout the day. This is especially important given my hectic schedule. Knowing that I'm nourishing my family with a nutritious and flavorful meal is a rewarding feeling. It's more than just sustenance; it's an act of love, a way to show my family how much I care. And honestly, seeing their faces light up when I serve this soup is the ultimate reward.
So, whether you’re a seasoned chef or a kitchen novice, I highly encourage you to try this recipe. It's a guaranteed crowd-pleaser, a delicious way to nourish your family, and a welcome addition to your weeknight repertoire. Let me know in the comments how your version turns out! I’d love to hear about your culinary adventures with this simple yet elegant soup. Happy cooking!
