SHRIMP DUMPLING SOUP
These homemade shrimp dumplings are easy to make with a simple folding technique. They are cooked in a flavorful broth for a warm and comforting meal.
Provided by Taming of the Spoon
Categories Soup
Time 45m
Number Of Ingredients 15
Steps:
- Pat dry the shrimp with paper towels and roughly chop. Place the shrimp in a medium bowl and stir in the green onions, sesame oil, salt, and pepper. Sprinkle in the cornstarch and mix until evenly combined.
- Lay 6-7 dumpling wrappers on a clean work surface. Scoop 1 teaspoon of shrimp filling on each wrapper. Brush the edges of the wrappers with water and fold the wrappers in half to create a semi-circle. Press firmly around the edges to ensure a good seal pushing out any air as you go. Then brush the folded edges of each dumping with more water and fold in the two sides. Press to seal. Lay the dumplings on a plate and cover loosely with a clean towel or some wax paper. Repeat with the remaining wrappers and filling. You will have some extra filling leftover which will be used in the soup broth.
- Heat sesame oil in a large saucepan over medium-high heat. Add green onions and leftover shrimp filling and cook until shrimp is mostly cooked through. Stir in chicken broth scraping up any browned bits from the bottom of the pan. Add ginger, soy sauce, and Chinese cooking wine. Bring broth a boil then reduce heat and simmer for 8-10 minutes.
- Remove ginger pieces and add half of the dumplings. Cook dumplings for 3 minutes. Using a slotted spoon, remove the dumplings from the broth and evenly divide them into two serving bowls. Repeat with the remaining dumplings.
- Taste the broth and season to taste with salt as needed. Ladle the soup broth into the serving bowls. Garnish with additional green onions, if desired.
SCALLOP AND SHRIMP CHOWDER
My sister-in-law brought some scallops from Nova Scotia. They are awesome in this chowder. I add the broth, potatoes, corn, and flour to the slow cooker crock the night before, store in the refrigerator, and just turn it on in the morning. Great weeknight meal.
Provided by Sherrie
Categories Soups, Stews and Chili Recipes Chowders
Time 6h50m
Yield 8
Number Of Ingredients 11
Steps:
- Stir broth, potatoes, corn, onion, and flour together in a 3 1/2-quart slow cooker crock.
- Cook on Low until potatoes are tender, about 6 hours.
- Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the broth. Cook on High until slightly thickened, 35 to 45 minutes. Season with salt.
Nutrition Facts : Calories 331.5 calories, Carbohydrate 37.9 g, Cholesterol 109.6 mg, Fat 14.4 g, Fiber 4 g, Protein 14.8 g, SaturatedFat 7.7 g, Sodium 368.6 mg, Sugar 3.6 g
SHRIMP AND SCALLOP DUMPLING SOUP
I really love this soup. I am fortunate enough to live in NYC and have access to almost anything in terms of ingredients, and food. So for me finding Dashi stock (or actually the ingredients to make it) was not a problem. If you cannot find Dashi stock or the ingredients, I assume one could substitute fish or even vegetable stock, although I am not sure what the difference would be. I have included at the bottom of the soup recipe a simple Dashi stock recipe.
Provided by loveleesmile
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mince shrimp quickly in a food processor. Add scallops, sprinkle with 1/8 t salt, and mince again till glutinous. Add remaining ingredients and mix well.
- In order to taste and season with salt, heat a small amount of the mix in a microwave oven.
- Spoon out portions of the mix, forming 1 inches balls, and drop into lightly boiling dashi stock or hot water for about 2 minutes, then drain.
- Mix chicken stock and dashi stock, and season with light color soy sauce and white pepper, or salt if needed.
- Shred celery and Japanese leek along fibers and soak in ice water.
- Heat the soup and add the dumplings. Arrange dumplings in soup dishes, and pour on the soup. Heap the drained celery and Japanese leek in the center. Garnish with Italian parsley between the dumplings to serve.
- Basic Recipe: Dashi stock:.
- 1 4-inch (3-4 cm) piece of dried kombu, A good handful of bonito flakes,Cold water, from the tap if you have good local water, or use bottled.
- Soak the dried kombu piece in 3-4 cups of cold water for about 20 minutes. Bring the water to the boil, then add the handful of bonito flakes. Immediately switch off the heat and let it sit for at least 5 minutes. Strain through a sieve, pressing out all the goodness.
- Makes 3-4 cups.
Nutrition Facts : Calories 79.3, Fat 1.5, SaturatedFat 0.4, Cholesterol 40.9, Sodium 375.1, Carbohydrate 4.3, Fiber 0.2, Sugar 0.5, Protein 12.4
EASY SHRIMP & SCALLOP SOUP
Made with sea scallops and large shrimp, this Italian-style soup is elegant enough for company but quick enough for a weeknight.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook and stir shrimp and scallops in 1 Tbsp. hot oil in large nonstick saucepan on medium heat 4 to 5 min. or until shrimp turn pink and scallops are opaque. Remove from pan; cover to keep warm. Heat remaining oil in saucepan. Add onions and garlic; cook and stir 4 to 5 min. or until onions are crisp-tender.
- Stir in tomatoes, wine and crushed pepper. Bring to boil; simmer on medium-low heat 10 min.
- Add shrimp mixture, basil and half the marjoram; cook 5 min., stirring occasionally. Serve topped with cheese and remaining marjoram.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g
SHRIMP AND SCALLOP DUMPLINGS
A bowl of Chinese dumplings is always welcome, whether served in broth or, like here, simply dressed with rice vinegar and spicy sesame oil. It's no trouble at all to chop and season the filling, and store-bought wrappers are easy to stuff and seal. Four minutes in boiling water is all it takes to get these bright-tasting shellfish dumplings on the table.
Provided by David Tanis
Categories dinner, lunch, dumplings, main course
Time 2h
Yield 40 dumplings
Number Of Ingredients 13
Steps:
- Put chopped scallops and shrimp in a bowl. Add salt, pepper, ginger, scallions, sesame oil, chopped cilantro and serrano chile. Mix well with a wooden spoon, then cover and refrigerate at least 1 hour. (Mixture may be prepared up to 1 day ahead.) You should have about 2 1/2 cups filling.
- Working in batches, line up dumpling wrappers on a work surface. Place 2 teaspoons filling in the center of each wrapper. Lightly moisten the edge of each wrapper with water and pinch together to surround filling and form a half-moon. Pleat edges to secure the seal.
- Bring a large low pot of well-salted water to boil over high heat. Meanwhile, make the dipping sauce: Whisk together rice vinegar, spicy sesame oil and slivered scallions in a small serving dish.
- Add 12 dumplings at a time to the pot. When they bob to the surface, simmer 4 minutes, then remove with a slotted spoon or spider. Serve each person 3 or 4 dumplings in a small bowl. Drizzle with 1 teaspoon dipping sauce and garnish with cilantro sprigs.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 1 gram, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 238 milligrams, Sugar 0 grams, TransFat 0 grams
SHRIMP SOUP
Easy and good. Garnish with fresh scallions.
Provided by Jen
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, combine chicken broth, beef broth and shrimp consomme. Bring to a simmer, then strain.
- Return broth to pot and add shrimp and dill. Heat through and adjust seasonings. Garnish with chopped green onion.
Nutrition Facts : Calories 54.6 calories, Carbohydrate 0.8 g, Cholesterol 63.3 mg, Fat 1.1 g, Protein 9.8 g, SaturatedFat 0.3 g, Sodium 656.6 mg, Sugar 0.1 g
SHRIMP-AND-CHIVE-DUMPLING SOUP
These wontons trade the typical pork filling for one made with shrimp. Like all cabbages, bok choy (served on the side) has great stores of disease-fighting phytochemicals.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h20m
Number Of Ingredients 13
Steps:
- Make the dumplings: Coarsely chop shrimp and ginger in a food processor. Transfer to a bowl. Stir in chives. Mound 1 teaspoon in center of each wrapper. Moisten edges with wet fingertips; fold over, pressing to seal. Cover with a damp paper towel; refrigerate until ready to use (up to 3 hours).
- Make the soup: Bring stock, chile, and star anise to a simmer in a medium saucepan. Cook for 5 minutes. Add dumplings. Simmer until tender, 3 to 4 minutes.
- Meanwhile, make the bok choy: Steam bok choy in water in a skillet over high heat, covered, until tender, about 3 minutes.
- Stir mushrooms, soy sauce, radishes, and chives into soup. Serve soup with bok choy on the side.
Nutrition Facts : Calories 210 g, Cholesterol 48 g, Fat 1 g, Fiber 5 g, Protein 14 g, Sodium 601 g
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