Shrimp & Crab Soup
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 5 (14 1/2 ounce) cans college inn garden vegetable broth
- 1 (28 ounce) can peeled chopped tomatoes, any brand,undrained
- 20 large shrimp, peeled and deveined (save shells)
- 4 large crab legs, shells on
- 3 stalks celery, chopped
- 1 large carrot, chopped
- 1 medium green pepper, chopped
- 1 teaspoon Old Bay Seasoning (more or less to taste)
- salt & fresh ground pepper, to taste
directions
- Bring broth and shrimp shells to a boil.
- Add crab legs.
- Cook 4 minutes.
- Remove crab legs to a bowl to cool.
- Remove shrimp shells and discard.
- Strain broth for any leftover pieces of shells.
- Reduce heat to medium.
- Add celery, carrots, peppers, tomatoes and seasonings.
- Cook until vegetables are tender.
- Meanwhile, shell crab legs and break meat into bite size pieces.
- Add juices to the soup from the bowl the crab cooled in.
- Add shrimp and cook about 4 minutes.
- Add crab meat.
- Serve with hot crusty bread and salad.
- Delicious.
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RECIPE SUBMITTED BY
Mary Close
Ridgefield, CT
I live in CT, I'm presently a stay at home mom. Love to ride my bicycle on beautiful days, love the beach, love my family and my dog and I love to cook!