Spicy Crab and Shrimp Soup

Submitted by Chef #840903

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

 

• Ready In: 40mins
• Ingredients: 18
• Yields: 8 cups
• Serves: 4

ingredients

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