DUTCH SHRIMP SOUP
Make and share this Dutch Shrimp Soup recipe from Food.com.
Provided by Hey Jude
Categories Savory
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a 5-quart pot over medium-high heat; add flour and cook, stirring, until mixture is bubbly.
- Remove from heat and gradually stir in broth; return to heat and cook, stirring, until sauce is smooth, thick and boiling.
- Stirring constantly, gradually add milk and cream; then stir in parsley, paprika, dill, lemon juice, and tomato paste.
- Cook just until heated through, about 2-3 minutes.
- Stir in shrimp and cook for 1 more minute.
Nutrition Facts : Calories 426.2, Fat 25.8, SaturatedFat 15.2, Cholesterol 219.8, Sodium 1339.9, Carbohydrate 23, Fiber 1.4, Sugar 3.2, Protein 26.2
KILLER SHRIMP SOUP
There's an awesome little restaurant in Marina Del Rey, California called 'Killer Shrimp' that serves up one thing -- Shrimp soup. This is an easy to prepare spicy herb soup with lots of broth, flavor, and a little kick. It doesn't need any fancy presentation. Simply ladle it into big bowls and serve. Don't bother using spoons, just serve it with some crusty bread and use the bread to soak up the broth.
Provided by NewMexicoMama
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 3h15m
Yield 8
Number Of Ingredients 12
Steps:
- Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
- Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.
- Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque. Serve with bread for soaking up all the yummy broth.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 36 g, Cholesterol 234.8 mg, Fat 25.3 g, Fiber 2.1 g, Protein 26.2 g, SaturatedFat 15.1 g, Sodium 803.8 mg, Sugar 3.1 g
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4.9/5 (36)Total Time 35 minsCategory EntreeCalories 307 per serving
- In a cast iron skillet, heat 1 tbsp olive oil over medium-high heat until shimmering. Gently add the sea scallops. Sear for about 1 1/2 minutes on each side. Scallops should form a golden brown crust. Sprinkle a large pinch of dried oregano. Transfer to a dish and set aside for now.
- To the same cast iron skillet, add a little more extra virgin olive oil if needed. Again heat over medium-high until shimmering but not smoking. Add the shrimp; sear for about 2 minutes on both sides. You want to see some pink, but don't worry about fully cooking it (you will finish cooking it in the soup.) Remove from the heat and sprinkle a generous pinch of dried oregano.
- In a medium heavy cooking pot, heat 1 tbsp extra virgin olive oil on medium-high. Add the chopped peppers, onions, garlic, tomato paste, salt and the remaining dried oregano. Cook for 5 minutes, stirring occasionally.
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