Spicy Crab and Shrimp Soup

Chef #840903's Note:

A robust seafood soup from the Robert Morris Inn. Accompany this soup with crusty bread for a satisfying meal.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4

Yield: 8.0 cups

• 6 tablespoons butter sticks (3/4)
• ½ cup chopped onion
• ½ cup celery
• 4 (8 ounce) bottles clam juice
• 14 ounces diced tomatoes with juice
• 1 ½ cups tomato juice
• 2 tablespoons dry sherry
• ¼ cup pearl barley
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1 teaspoon Old Bay Seasoning
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon hot sauce (Tabasco )
• ¼ teaspoon cayenne pepper
• 1 lb uncooked medium shrimp , peeled deveined
• ½ lb crabmeat (picked over )

Directions:

1. Melt butter in heavy saucepan over meduium-high heat.
2. add onion and celery ,.
3. saute' until tender ,about 6 minutes.
4. Add clam juice , tomatoes with their jucies and sherry.
5. Bring to a boil.
6. Add next 8 ingredients.
7. Simmer until barley is tender ,stirring often about 25 minutes.
8. Add seafood to soup, simmer until shrimp are cooked through, about 3 minutes.
9. season with salt and pepper.
10. .