Best Spicy Crab And Shrimp Soup Recipes

SHRIMP & CRAB SEAFOOD BISQUE RECIPE

Steps:

• Make quick stock: Melt 1 tablespoon of butter in a Dutch oven or large heavy pot over medium-high heat. Add the shrimp shells and sauté, stirring frequently, until they are lightly browned, about 2-3 minutes. Add the bouillon cubes with water and bay leaves. Bring to a simmer. Reduce heat to maintain a gentle simmer and cook for 15 minutes. Strain the stock into large bowl, discarding the shells. Transfer the stock to a large (4 cup) measuring cup. You should have 3 ¾ cup of stock. If not, add enough water to make 3 ¾ cups. Set aside.
• Sauté Shrimp: (Lightly wipe out pot if necessary) Return pot to the stove and melt 1 tablespoon of butter over medium heat. Add the shrimp and season to taste with salt and pepper. Sauté, stirring occasionally, until just cooked and opaque, about 3-4 minutes. Use a large-slotted spoon to transfer the shrimp to a plate. Set shrimp aside - reserving 4-6 shrimp for garnish, the rest will go back in the soup in step 6.
• Sauté vegetables: Melt the remaining 2 tablespoons of butter in the pot over medium heat. Add the onions (white & light green parts only), carrots and celery. Sauté (sweat), stirring occasionally, until tender, about 5-6 minutes. Add the garlic, paprika, old bay, cayenne and season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook until fragrant, about 1 minute.
• Add thickening agents + wine: Add the tomato paste and cook, stirring, until the paste is caramelized, about 2 minutes. Sprinkle the flour over the vegetable mixture and cook, stirring, for 2 minutes. Add the brandy and sherry, using the back of a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until the brandy/sherry are almost evaporated.
• Add stock: Slowly whisk in the reserved seafood stock - whisking continuously while you add the stock to the pan to prevent clumping. Bring soup to a simmer, then immediately reduce heat to maintain a simmer. Cook, whisking occasionally, for 15 minutes.
• Add shrimp & puree: Turn off the heat and add the shrimp to the pot (minus the shrimp you are reserving for garnish). Puree the soup using an immersion blender or transfer the soup in batches to a high-powered blender.
• Add cream & crab: Return the heat to medium-low and stir in 1 ½ cups of the cream. Add half of the crab meat. Cook, stirring occasionally, until warmed throughout - don't overcook or let the bisque boil! Taste and adjust for seasoning with more cream, salt and pepper if desired.
• Serve: Divide the bisque among serving bowls. Top with reserved shrimp and remaining crab meat. Sprinkle with remaining scallions (dark green parts) and optional garnishes if desired. Enjoy!

SPICY SEAFOOD BISQUE

Steps:

• In a large saucepan, saute onion and celery in butter until tender. Add the broth, tomato juice, tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Discard bay leaf. Add pasta to the soup; cook, uncovered, until pasta is tender. Add shrimp and crab; simmer 5 minutes longer or until shrimp turn pink.

SEAFOOD SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat; simmer, covered, 30 minutes., Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf.

CRAB AND SHRIMP SOUP

Steps:

• 1. In a soup pot/Dutch oven, combine water, onions, and all seasonings. Heat to a boil then reduce heat to low; simmer for 10 min.
• 2. Add shrimp, simmer 10 more min.
• 3. Stir in soup.
• 4. Add 1/2 and 1/2...
• 5. ... crab meat, and sherry and lemon zest. Heat through.
• 6. Ladle into bowls and serve with crust bread. makes 4 servings or 6 cups.

SPICY CAJUN CRAB AND GREENS SOUP

Steps:

• Whisk oil and flour in heavy large saucepan over medium-high heat until smooth and golden brown, about 3 minutes. Add enough Cajun seasoning to season to taste and stir 30 seconds. Add clam juice and stir until smooth. Add tomatoes with juices. Reduce heat to medium-low and simmer 3 minutes. Add spinach, thyme, and garlic and simmer until spinach is just wilted, about 1 minute. Add crabmeat and simmer until heated through, stirring gently. Season to taste with salt and pepper. Ladle soup into bowls and serve.