SOPA DE MARISCOS (SEAFOOD SOUP)
A Tex-Mex inspired seafood soup with a rich broth for a satisfying Sunday meal.
Provided by Rob
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h35m
Yield 10
Number Of Ingredients 18
Steps:
- Heat olive oil in a stockpot over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add carrots, corn, and celery and cook until softened, about 5 minutes. Add chicken stock, tomatoes, ancho chili, chili powder, and cumin and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
- Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.
- Drain clams and mussels; add to the soup. Stir in cod and shrimp. Cover and boil until cod is white and flaky, mussels and clams are open, and shrimp is pink, 5 to 10 minutes. Serve immediately, topped with cilantro and avocado.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 15.5 g, Cholesterol 112 mg, Fat 9.5 g, Fiber 3.8 g, Protein 33.2 g, SaturatedFat 1.5 g, Sodium 925.3 mg, Sugar 2.4 g
SOLE WITH SHRIMP SAUCE
"I found this recipe 30 years ago when my husband was in the Army. I tweaked it to cut down on butter and flour, but it's as good as the original. We love it and eat it often." -Laura McDowell, Lake Villa, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place fillets in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with seasonings. In a large nonstick skillet coated with cooking spray, cook mushrooms over medium heat until tender. Spoon over fish. , Bake at 350° for 10-15 minutes or until fish flakes easily with a fork. Meanwhile, in the same skillet, cook onion in butter over medium heat until tender. Stir in the flour, salt, paprika and pepper until blended. , Gradually stir in milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the shrimp, 3 tablespoons cheese, parsley and basil; heat through. Spoon sauce over fish; sprinkle with cayenne and remaining cheese.
Nutrition Facts : Calories 338 calories, Fat 9g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 741mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 52g protein. Diabetic Exchanges
AIR FRYER BUTTERFLIED SHRIMP WITH PINEAPPLE AND MANGO SALSA
The air fryer does a fine job with these larger shrimp, about 21 to 25 per pound. Butterflying them makes quick work of the cooking time. Serve with this delicious, fruity salsa, or with your favorite dipping sauce.
Provided by Bibi
Time 37m
Yield 4
Number Of Ingredients 17
Steps:
- Combine pineapple, mango, bell pepper, lime juice, jalapeno pepper, onion, cilantro, and sea salt in a bowl; stir to combine. Cover and refrigerate, until ready to use.
- Set a bowl of ice on the work space.
- Clean each shrimp by removing the head with a twisting motion. Cut along the back of the shell with kitchen shears or a sharp paring knife, and peel off the shell, removing the legs with the shell. Reserve heads and shells for stock, if desired. Clean away the vein that runs along the back, and cut deeper into the shrimp, lengthwise, toward the tail, but not all the way through, to butterfly the shrimp. Place each cleaned and butterflied shrimp on the ice.
- Place egg in a medium bowl and stir to combine the yolk and the white. Season with cayenne pepper and sea salt. Spread panko crumbs on a plate, and cover a second plate with parchment paper.
- Remove each shrimp from the ice bowl and place into the egg mixture. One by one, remove shrimp from the egg mixture and place on the panko crumbs. Pat panko into the top side, then place each shrimp on the parchment-lined plate. Repeat, until all the shrimp are coated in panko. Spray with avocado oil spray.
- Place shrimp in a single layer in the air fryer with the sprayed side down without touching each other. Spray the top of the shrimp with avocado oil spray.
- Air fry at 390 degrees F (195 degrees C) for 4 minutes. Carefully turn shrimp and continue for an additional 3 minutes.
- If 2 batches are required, refrigerate raw shrimp while the first batch is cooking. Serve with pineapple and mango salsa and additional lime slices, if desired.
Nutrition Facts : Calories 318 calories, Carbohydrate 57 g, Cholesterol 219.1 mg, Fat 4.2 g, Fiber 1.8 g, Protein 26.5 g, SaturatedFat 1.2 g, Sodium 485.1 mg, Sugar 16.6 g
CRAB & SHRIMP STUFFED SOLE
The most casual cookout will seem elegant when it stars this delicate fish combined with seafood stuffing and a lemony sauce. Just add a salad and baguette. -Bryn Namavari, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the crab, shrimp, bread crumbs, 2 tablespoons butter, cream cheese, chives, garlic, lemon zest and parsley. Spoon about 1/4 cup stuffing onto each fillet; roll up and secure with toothpicks. , Place each fillet on a double thickness of heavy-duty foil (about 18x12 in.). Combine the tomatoes, wine, lemon juice, salt, pepper and remaining butter; spoon over fillets. Fold foil around fish and seal tightly., Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 363 calories, Fat 16g fat (9g saturated fat), Cholesterol 184mg cholesterol, Sodium 728mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 46g protein.
POBLANO CORN CHOWDER WITH SHRIMP
This is slightly modified recipe from Bon Appetit. Their version is served in the Sundown Cafe in Atlanta. I've added more spice and seasoning, and reduced some fat. It was easy and quick to prepare on a weeknight, and the family asked for seconds - the best kind of recipe in my book.
Provided by PanNan
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Chop onion, celery and poblano pepper.
- Melt butter (or heat oil) in stock pot or Dutch oven.
- Add onion, celery and poblano chilies and saute until soft, about 6 minutes.
- Add creamed corn, frozen corn, chicken broth (except reserved 1/4 cup), cream (or evaporated milk), sugar, red pepper, salt and pepper.
- Simmer 15 minutes to blend flavors.
- Mix 2 tbsp flour in reserved 1/4 cup chicken broth.
- Add to soup mixture, and stir.
- Add shrimp and cilantro.
- Simmer about 5 minutes longer, until shrimp are cooked, and serve.
- Pass the hot sauce.
SHRIMP-STUFFED SOLE
If you like stuffed fish, this recipe is the way to go. It's so easy to assemble and cooks in just a few minutes in the microwave. Try it with chicken instead of sole, if you prefer, for a meal that's equally good. -Robert Bishop, Lexington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle fillets with lemon juice and onion salt; set aside. Pour 2 tablespoons butter into an 8-in. square microwave-safe dish. Add the shrimp, milk, celery and parsley. Cover and microwave on high for 1 to 1-1/2 minutes or until celery is tender. Stir in bread cubes. , Spoon shrimp mixture onto fillets. Starting with a short side, roll up each and secure with toothpicks. Place in a greased shallow microwave-safe dish. Brush with remaining butter; sprinkle with paprika. , Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving. Discard toothpicks.
Nutrition Facts : Calories 266 calories, Fat 8g fat (5g saturated fat), Cholesterol 188mg cholesterol, Sodium 769mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 41g protein. Diabetic Exchanges
SHRIMP DEL SOL
Make and share this Shrimp Del Sol recipe from Food.com.
Provided by LMillerRN
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
- Removed tails if desired. Add shrimp and cilantro to tomato mixture; simmer until thoroughly heated. Cook pasta according to package directions using 1 teaspoon oil; drain.
- Toss shrimp mixture with cooked pasta.
Nutrition Facts : Calories 399, Fat 3.7, SaturatedFat 0.7, Cholesterol 220.9, Sodium 681.2, Carbohydrate 56.8, Fiber 3.2, Sugar 4.2, Protein 33.9
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