Shrimp And Scallop Dumpling Soup Food

SCALLOP AND SHRIMP CHOWDER

Steps:

• Stir broth, potatoes, corn, onion, and flour together in a 3 1/2-quart slow cooker crock.
• Cook on Low until potatoes are tender, about 6 hours.
• Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the broth. Cook on High until slightly thickened, 35 to 45 minutes. Season with salt.

EASY SHRIMP & SCALLOP SOUP

Steps:

• Cook and stir shrimp and scallops in 1 Tbsp. hot oil in large nonstick saucepan on medium heat 4 to 5 min. or until shrimp turn pink and scallops are opaque. Remove from pan; cover to keep warm. Heat remaining oil in saucepan. Add onions and garlic; cook and stir 4 to 5 min. or until onions are crisp-tender.
• Stir in tomatoes, wine and crushed pepper. Bring to boil; simmer on medium-low heat 10 min.
• Add shrimp mixture, basil and half the marjoram; cook 5 min., stirring occasionally. Serve topped with cheese and remaining marjoram.

CREAMY SEAFOOD CHOWDER

Steps:

• Cook onion in butter until tender. Add flour, Old Bay seasoning and thyme and cook 2-3 minutes.
• Add carrot, celery, potato, corn, broth and wine & bring to a boil. Reduce heat and simmer 10 minutes.
• Stir in seafood and cream. Cook until fish is fully cooked and flaky and potatoes are tender, about 8-10 minutes.
• Stir in parsley and season with salt and pepper to taste.

SHRIMP AND SCALLOP DUMPLINGS

Steps:

• Put chopped scallops and shrimp in a bowl. Add salt, pepper, ginger, scallions, sesame oil, chopped cilantro and serrano chile. Mix well with a wooden spoon, then cover and refrigerate at least 1 hour. (Mixture may be prepared up to 1 day ahead.) You should have about 2 1/2 cups filling.
• Working in batches, line up dumpling wrappers on a work surface. Place 2 teaspoons filling in the center of each wrapper. Lightly moisten the edge of each wrapper with water and pinch together to surround filling and form a half-moon. Pleat edges to secure the seal.
• Bring a large low pot of well-salted water to boil over high heat. Meanwhile, make the dipping sauce: Whisk together rice vinegar, spicy sesame oil and slivered scallions in a small serving dish.
• Add 12 dumplings at a time to the pot. When they bob to the surface, simmer 4 minutes, then remove with a slotted spoon or spider. Serve each person 3 or 4 dumplings in a small bowl. Drizzle with 1 teaspoon dipping sauce and garnish with cilantro sprigs.

SHRIMP AND SCALLOP DUMPLING SOUP

Steps:

• Mince shrimp quickly in a food processor. Add scallops, sprinkle with 1/8 t salt, and mince again till glutinous. Add remaining ingredients and mix well.
• In order to taste and season with salt, heat a small amount of the mix in a microwave oven.
• Spoon out portions of the mix, forming 1 inches balls, and drop into lightly boiling dashi stock or hot water for about 2 minutes, then drain.
• Mix chicken stock and dashi stock, and season with light color soy sauce and white pepper, or salt if needed.
• Shred celery and Japanese leek along fibers and soak in ice water.
• Heat the soup and add the dumplings. Arrange dumplings in soup dishes, and pour on the soup. Heap the drained celery and Japanese leek in the center. Garnish with Italian parsley between the dumplings to serve.
• Basic Recipe: Dashi stock:.
• 1 4-inch (3-4 cm) piece of dried kombu, A good handful of bonito flakes,Cold water, from the tap if you have good local water, or use bottled.
• Soak the dried kombu piece in 3-4 cups of cold water for about 20 minutes. Bring the water to the boil, then add the handful of bonito flakes. Immediately switch off the heat and let it sit for at least 5 minutes. Strain through a sieve, pressing out all the goodness.
• Makes 3-4 cups.

SCALLOP AND SHRIMP DUMPLINGS

Steps:

• Dumplings:
• Combine scallops, shrimp, scallions, ginger, garlic, soy sauce, sesame oil and pepper in a large bowl. Organize you work area with a bowl of cold water, your stack of dumpling wrappers and a floured baking sheet to hold filled dumplings.
• Working with one dumpling at a time, dip your finger into the water and moisten the edges of the circular wrapper. Spoon about 1 1/2 teaspoons of filling into the center. Fold the wrapper over to form a half-circle. Pinch the edges together to seal. Repeat with remaining wrappers and filling. Cover the wrappers and finished dumplings with moist paper towels to prevent drying.
• Preheat oven to 200°F. Mix 1 tablespoon canola oil with 1/4 cup water in a large nonstick skillet and place over medium heat; bring to a simmer. Carefully arrange one-third of the dumplings in the skillet so they are not touching; cover and cook until the dumplings puff up and are light brown on the bottom, 4 to 5 minutes. Carefully flip the dumplings with tongs and cook for 1 minute more. Transfer the dumplings to a baking sheet and keep warm in the oven. Repeat the procedure with another 1/4 cup water, the remaining canola oil and half the remaining dumplings. Cook the final batch of dumplings in the remaining 1/4 cup water, adjusting the heat as necessary to prevent scorching. (There will be enough oil left over in the pan for the final batch). Serve hot with Ginger-Garlic Dipping Sauce, if desired.
• Ginger-Garlic Dipping Sauce:
• Combine soy sauce, lemon juice, vinegar, garlic, cilantro, ginger and sesame oil in a small bowl. Cover and refrigerate for at least 30 minutes to allow flavors to blend.

SHRIMP-AND-CHIVE-DUMPLING SOUP

Steps:

• Make the dumplings: Coarsely chop shrimp and ginger in a food processor. Transfer to a bowl. Stir in chives. Mound 1 teaspoon in center of each wrapper. Moisten edges with wet fingertips; fold over, pressing to seal. Cover with a damp paper towel; refrigerate until ready to use (up to 3 hours).
• Make the soup: Bring stock, chile, and star anise to a simmer in a medium saucepan. Cook for 5 minutes. Add dumplings. Simmer until tender, 3 to 4 minutes.
• Meanwhile, make the bok choy: Steam bok choy in water in a skillet over high heat, covered, until tender, about 3 minutes.
• Stir mushrooms, soy sauce, radishes, and chives into soup. Serve soup with bok choy on the side.