Creamy Seafood Soup
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 226.79 g medium raw shrimp, tails removed
- 226.79 g bay scallop
- 226.79 g imitation crabmeat, flaked
- 29.58 ml butter
- 236.59 ml celery, sliced thin
- 236.59 ml carrot, julienned
- 236.59 ml leek, chopped
- 59.14 ml flour
- 473.18 ml half-and-half
- 473.18 ml low-fat milk
- 59.14 ml sherry wine
- 4.92 ml ground thyme
- 2.46 ml salt
- 1.23 ml cayenne pepper
- 2.46 ml nutmeg
directions
- 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.
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