Makeover Creamy Seafood Soup Recipes

MAKEOVER CREAMY SEAFOOD SOUP

Steps:

• In a Dutch oven, saute shrimp and scallops in 1 tablespoon butter until shrimp turn pink. Remove and set aside., In the same pan, saute the celery, red pepper and onion in remaining butter until tender. Sprinkle with flour; stir until blended. Gradually stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Return seafood to the pan; heat through.

MAKEOVER CREAMY SEAFOOD SOUP

Steps:

• In a dutch oven, saute shrimp and scallops in 1T of butter until shrimp turn pink. Remove and set aside.
• In the same pan, saute veggies in remaining butter until tender. Sprinkle with flour; stir until blended. Gradually stir in remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Return seafood to pan; heat through.

CREAMY SEAFOOD SOUP

Steps:

• In a dutch oven, saute shrimp and scallops in 1T of butter until shrimp turns pink. Remove and set aside.
• In the same pan, saute veggies with the other 1T of butter until tender.
• Sprinkle veggies with flour and stir until blended.
• Gradually stir in remaining ingredients except for seafood.
• Bring to a boil over medium heat stirring frequently then cook and stir for 2 minutes or until thickened.
• Add cooked shrimp and scallops to pan along with the flaked imitation crab and cook until heated.

CREAMY SEAFOOD SOUP

Steps:

• Heat a good splash of olive oil in a large soup pan, add the chopped bacon and garlic and fry on a moderate heat for around three minutes, stirring regularly until cooked.
• Once the bacon is cooked, add the peppers, tomatoes, onion and lemon peel and cook for around 10 minutes, stirring occasionally until everything is very soft.
• Remove the lemon peel and add the white wine and bring to a boil, turn it down to a simmer and leave to reduce by half.
• Once the wine is reduced by half, add in the fish stock and potatoes, bring back to the boil, then reduce to a simmer and leave for around 1 hour until the potatoes are nice and soft.
• Put mayonnaise into a bowl or jug, ladle in some of the liquid a little at a time, stirring until you have a thin consistency. Once the mayonnaise mixture is thin and water like, pour it into the pot and stir.
• Add the fish chunks and simmer for 2-3 minutes, then add the mussels and prawns and simmer for a further 2-3 minutes, stir and remove from the heat.
• Garnish with chopped parsley, a squeeze of lemon juice and crusty bread. (season to taste)