SHRIMP AND CRAB SOUP RECIPE RECIPES

Steps:

• Chop onions fine. Add butter and sauté until transparent.
• Add soup, water, flour, and half and half. Chop corn in a blender and add to the mixture. Heat until hot.
• Add crabmeat, salt, and pepper. Cook on low heat, about 10 minutes.

Steps:

• Wash red and green peppers; remove core, seeds and tough inner ribs. Cut peppers into small pcs (about 1/4 inch long). Cut carrots crosswise into thin slices. (You should have about 1 c. each red and green peppers and 1 c. of the carrots. In small bowl, using a fork, crush tomatoes and break them into small pcs. Stud whole white onion with the whole cloves and cut the shallots into thin slices. Put 3 c. water and chicken broth in a 5 to 6 qt saucepan. Bring to boil over high heat. When liquid is at a full rolling boil, add in red and green peppers, carrots, tomatoes, clove-studded onion, sliced shallots, celery, basil, thyme, turmeric, bay leaf and crushed, dry red pepper flakes. Return to a boil; reduce heat and simmer, uncovered, for 30 min. Meanwhile, cook shrimp: Put 2 c. water and salt in a 2 qt saucepan. Bring to a boil over high heat and add in shrimp, all at once. Return to boil, remove from heat, cover and let stand 3 min. Drain shrimp, reserving 1 c. liquid. Cold shrimp till they are easy to handle. Using fingers, peel shrimp; throw away shells. Using a small sharp knife, slit shrimp lengthwise down the center back; remove and throw away dark inner vein and then rinse shrimp to clean. (You can clean raw shrimp this same way.) Add in shrimp, reserved cooking liquid, crabmeat and lemon juice to soup. Cook gently, uncovered, for 10 min. Remove and throw away clove- studded onion. Add in parsley at the end of the cooking time. Taste and season with salt if you like. Makes 6 to 8 servings.