Spicy Seafood Soup

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SPICY SEAFOOD BISQUE



Spicy Seafood Bisque image

This spicy soup, featuring shrimp, crabmeat and tomatoes, gets its zip from hot pepper sauce and cayenne pepper. It's easy to prepare and dresses up any meal. Of all the recipes I've borrowed from my mom, this soup is the one that I've made most often. -Kevin Weeks, North Palm Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 16

1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
4 cups chicken broth
3 cups tomato juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon Worcestershire sauce
1 teaspoon seafood seasoning
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1/4 teaspoon cayenne pepper
1 bay leaf
1/2 cup uncooked small shell pasta or elbow macaroni
1 pound uncooked medium shrimp, peeled and deveined
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

Steps:

  • In a large saucepan, saute onion and celery in butter until tender. Add the broth, tomato juice, tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Discard bay leaf. Add pasta to the soup; cook, uncovered, until pasta is tender. Add shrimp and crab; simmer 5 minutes longer or until shrimp turn pink.

Nutrition Facts : Calories 105 calories, Fat 3g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 714mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

SPEEDY SPICED PRAWN SOUP



Speedy spiced prawn soup image

Provided by Jamie Oliver

Categories     Quick & easy recipes     Gorgeous Winter Soups     Seafood     Prawns     Quick & easy recipes     Quick fixes     Lunch & dinner recipes

Time 20m

Yield 4

Number Of Ingredients 5

250 g small frozen cooked peeled prawns
150 g basmati rice
8 spring onions
2 heaped tablespoons korma curry paste
1 x 400 ml tin of light coconut milk

Steps:

  • Place the prawns in a bowl of cold water so they start to defrost.
  • Meanwhile, dry fry and toast the rice for 3 minutes in a large shallow casserole pan on a high heat, stirring regularly, while you trim and finely slice the spring onions.
  • Add 1 tablespoon of olive oil, the spring onions and korma paste to the pan. Stir for 2 minutes, then pour in the coconut milk and 2½ tins' worth of water. Boil for 12 minutes, stirring everything occasionally.
  • With 6 minutes to go, drain the prawns, finely chop and stir into the soup.
  • When the rice is cooked through and the soup is your desired consistency, taste, season to utter perfection with sea salt and black pepper, and dish up.

Nutrition Facts : Calories 321 calories, Fat 13.1 g fat, SaturatedFat 6 g saturated fat, Protein 16.1 g protein, Carbohydrate 36.2 g carbohydrate, Sugar 3.9 g sugar, Sodium 1.2 g salt, Fiber 2 g fibre

SPICY KILLER SHRIMP SOUP



Spicy Killer Shrimp Soup image

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 cup dry white wine
1 tablespoon tomato paste
1 quart chicken broth
1 tablespoon fennel seeds
1 teaspoon kosher salt
1 teaspoon cayenne pepper
1/2 teaspoon paprika
1 bay leaf
1 thyme sprig
1 15-ounce can unsweetened coconut milk
1 1/2 teaspoons grated lemon zest, plus 2 tablespoons fresh lemon juice
1 pound peeled and deveined raw large shrimp
4 tablespoons unsalted butter, cut into tablespoons
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Whisk together the wine and the tomato paste in a medium saucepan until the tomato paste dissolves.
  • Stir in the broth, fennel seeds, salt, cayenne pepper, paprika, bay leaf and thyme sprig; bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until slightly reduced and very flavorful, about 15 minutes.
  • Pour the broth mixture through a fine wire-mesh strainer into a clean saucepan; discard the solids. Add the coconut milk, lemon zest and lemon juice to the broth mixture; bring to a simmer over medium heat. Add the shrimp and simmer until the shrimp are just cooked through, about 3 minutes. Remove from the heat and add the butter, stirring until the butter melts. Serve the soup in shallow bowls and sprinkle with the parsley.
  • Photograph Courtesy of Time Inc. Books/Alison Miksch.

SPICY ROASTED PARSNIP SOUP



Spicy roasted parsnip soup image

Aromatic flavours transform the ordinary parsnip into a delicious warming soup

Provided by Good Food team

Categories     Dinner, Snack, Soup, Starter, Supper

Time 45m

Number Of Ingredients 11

2 tbsp olive oil
1 tsp coriander seeds
1 tsp cumin seeds, plus extra to garnish
½ tsp ground turmeric
½ tsp mustard seeds
1 large onion, cut into 8 chunks
2 garlic cloves
675g parsnips, diced
2 plum tomatoes, quartered
1.2l vegetable stock
1 tbsp lemon juice

Steps:

  • Heat oven to 220C/fan 200C/gas 7.
  • In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.
  • Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
  • Spread over a heavy baking sheet, then roast for 30 mins until tender.
  • Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
  • Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
  • Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.

Nutrition Facts : Calories 233 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 10 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium

EASY THAI SHRIMP SOUP



Easy Thai Shrimp Soup image

Skip the take-out and try making this at home - it's unbelievably easy and 10000x tastier and healthier!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 13

1 cup uncooked basmati rice
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 tablespoon freshly grated ginger
2 tablespoon red curry paste
1 (12-ounce) can unsweetened coconut milk
3 cups vegetable stock
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

Steps:

  • In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Stir in rice, shrimp, lime juice and cilantro. Serve immediately.

SPICY SHRIMP SOUP: #PROGRESSIVEEATS



Spicy Shrimp Soup: #ProgressiveEats image

Provided by Susan Pridmore

Categories     Soup

Time 35m

Number Of Ingredients 15

1 Tbsp extra-virgin olive oil
1 yellow onion (halved, sliced crosswise once or twice, and thinly sliced)
2 lemongrass stalks (trimmed and smashed with side of a chef's knife)
3 pieces dried galangal (smashed with side of a chef's knife)
2 large shallots (thinly sliced)
1 quart vegetable broth
½ tsp lime zest (1/2 lime)
2 tsp chili paste (or to taste)
1 Tbsp shallot confit (I use one from L'Epicurien)
1 Tbsp lime juice
1 tsp palm coconut sugar
2 'nests' of Angel hair pasta (coarsely chopped)
½ pound shrimp (peeled, deveined, tails removed, cut in half)
Thai basil
cilantro

Steps:

  • Heat the oil in a heavy pot like a Le Creuset over medium-high heat. Add the onion, lemongrass, galangal, and shallots to the pan and sauté for 10 minutes. It should be very aromatic.
  • Stir in the broth and lime zest, and bring to a boil. Reduce the heat to medium and simmer for 5 minutes.
  • Stir in the chili paste, shallot confit, lime juice, and sugar. Simmer for 5 minutes.
  • Add the angel hair pasta and the shrimp, and simmer for 3 minutes, or until the shrimp are opaque.
  • Thinly slice basil and cilantro for garnish.

SPICY SEAFOOD SOUP



Spicy Seafood Soup image

I fell in love with Nigerian fish pepper soup and made my own variety of fish soup using everyday foods from the local grocer.

Provided by dramafree75

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 1h5m

Yield 4

Number Of Ingredients 16

1 pound catfish fillets
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons garlic powder
2 tablespoons paprika
1 tablespoon Cajun seasoning
1 tablespoon curry powder
1 teaspoon olive oil
1 cup fresh corn kernels
1 head bok choy, leaves and stalks separated
½ cup chopped onion
½ cup chopped green bell pepper
1 serrano pepper, chopped
2 tablespoons minced garlic
1 cup chopped tomatoes
4 cups water
2 tablespoons chopped fresh cilantro

Steps:

  • Season catfish and shrimp with garlic powder, paprika, Cajun seasoning, and curry powder; set aside in a bowl.
  • Heat a 6-quart pot over medium heat for 2 minutes; add olive oil. Add corn, bok choy, onion, bell pepper, serrano pepper, and garlic. Stir-fry until onion becomes tender, about 5 minutes. Add tomatoes and cook for 5 minutes. Pour in water and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes.
  • Add catfish and shrimp to the soup. Cover and cook until flesh is opaque, 6 to 7 minutes more. Garnish soup with cilantro.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 14.3 g, Cholesterol 224.6 mg, Fat 11.7 g, Fiber 4.8 g, Protein 39.9 g, SaturatedFat 2.6 g, Sodium 694.7 mg, Sugar 5.3 g

SPICY KOREAN-CHINESE SEAFOOD SOUP (JJAMPONG)



Spicy Korean-Chinese Seafood Soup (Jjampong) image

Spicy Korean-Chinese seafood soup is popular both in homes and in restaurants in Korea and abroad. Make this soup with shrimp, squid, and clams.

Provided by Naomi Imatome-Yun

Categories     Side Dish     Appetizer     Entree     Dinner     Lunch     Soup

Time 30m

Yield 3

Number Of Ingredients 20

1 package Chinese egg noodles (long, or udon noodles)
6 to 12 clams (or mussels, scrubbed clean)
7 cups chicken broth (or beef broth or anchovy broth)
2 teaspoons garlic (minced)
1 teaspoon ginger (minced)
1 tablespoon kochukaru (Korean red chili pepper flakes)
1/3 cup pork (thinly sliced)
1 small onion (halved and sliced)
6 to 7 medium shrimp (peeled and deveined)
1/2 cup squid (cleaned and thinly sliced)
1/2 medium carrot (julienned)
1 scallion (cut into 2-inch pieces)
1 cup Napa cabbage (sliced into 1-inch chunks, can also substitute bok choy or thinly-sliced American cabbage)
4 shiitake mushrooms (dried, re-hydrated, and thinly sliced)
2 tablespoons soy sauce
Salt (to taste)
Pepper (to taste)
Optional: 1 green chili pepper (seeded and sliced)
Optional: 1 red chili pepper (seeded and sliced)
Optional: 1 teaspoon fish sauce

Steps:

  • Gather the ingredients.
  • In a large pot, cook the egg noodles (or udon noodles ) according to package directions. Make sure not to overcook noodles-they should have some texture.
  • Drain and set aside.
  • In a soup pot, bring mussels (or clams) and 2 cups of water to a boil. Cover, reduce heat to a low simmer, and cook for a few minutes until the shells open.
  • Drain (reserving 1 cup of cooking liquid) and set aside the mussels or clams.
  • Add the one cup of cooking liquid to the chicken broth (or beef or anchovy broth).
  • Heat a well-oiled deep sauté pan or large wok and sauté garlic and ginger briefly.
  • Add chile pepper flakes (kochukaru), pork, and onions. Stir-fry.
  • After a few minutes, add shrimp, squid, carrots, scallions, and stir-fry.
  • After another few minutes, add cooked mussels (or clams), cabbage, mushrooms, and broth.
  • Bring to a boil. Reduce heat to medium, simmer, and let cook for 5 more minutes.
  • Add soy sauce, salt, pepper, chiles, and fish sauce, to taste.
  • Place noodles in individual soup bowls and ladle soup over noodles.
  • Serve and enjoy!

Nutrition Facts : Calories 309 kcal, Carbohydrate 27 g, Cholesterol 187 mg, Fiber 2 g, Protein 33 g, SaturatedFat 2 g, Sodium 3545 mg, Sugar 5 g, Fat 8 g, ServingSize 3 bowls (3 servings), UnsaturatedFat 0 g

SPICY FISH SOUP



Spicy Fish Soup image

A delicious fish soup that's low in fat! Having grown up on the Texas/Mexico border, I like foods spicy, but you can adjust the seasonings to taste. I also splash in a drop of hot pepper sauce in each bowl.

Provided by CHEFETTE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Fish Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 11

½ onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 ½ cups chicken broth
1 (4 ounce) can canned green chile peppers, chopped
1 teaspoon ground cumin
1 ½ cups canned peeled and diced tomatoes
½ cup chopped green bell pepper
½ cup shrimp
½ pound cod fillets
¾ cup plain nonfat yogurt

Steps:

  • Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.
  • Then add the chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
  • Next, add the tomatoes, green bell pepper, shrimp and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.

Nutrition Facts : Calories 145.7 calories, Carbohydrate 12.2 g, Cholesterol 45.7 mg, Fat 1.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 0.4 g, Sodium 873.8 mg, Sugar 8.1 g

SPICY KOREAN SEAFOOD SOUP RECIPE



Spicy Korean Seafood Soup Recipe image

A light soup, with plenty of spice and seafood flavor.

Provided by Chichi Wang

Categories     Entree     Soups and Stews     Soup

Time 1h

Yield 6

Number Of Ingredients 15

1/2 pound boneless thick-filleted white fish, such as pollack or cod
1/2 pound shrimp
1 tablespoon sake
1 teaspoon sesame oil
1-2 tablespoons Korean chili powder
1 tablespoon Korean chili paste (gochujang)
2 crushed garlic cloves
1 cup peeled and cubed daikon in 1-inch cubes
10 grams (about 1/3 cup) dried anchovies
4 cups water
2 teaspoons soy sauce
1/4 block firm tofu, cubed
1/2 cup enoki or other kind of mushroom
2 cups chopped greens, such as watercress
Thinly sliced green onion to garnish

Steps:

  • Cut fish into 2 inch strips diagonally across grain. Place fish in bowl with sake, sesame oil, chili powder, gochujang paste, and garlic. Toss gently. Leave standing for about 30 minutes.
  • In the meantime, bring 4 cups water to boil and add dried anchovies. Boil for 10 minutes, then discard anchovies. Add daikon, soy sauce, and tofu and simmer for 5 minutes until daikon is halfway cooked.
  • Add fish, shrimp, and enoki and simmer for 3 to 5 minutes depending on size of shrimp. Add watercress and simmer for 1 minute longer until watercress is just cooked through. Garnish with green onion. Serve immediately.

Nutrition Facts : Calories 132 kcal, Carbohydrate 5 g, Cholesterol 101 mg, Fiber 1 g, Protein 20 g, SaturatedFat 1 g, Sodium 672 mg, Sugar 2 g, Fat 3 g, ServingSize 4 to 6, UnsaturatedFat 0 g

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Total Time 40 mins


CALDO DE MARISCO (SPICY SEAFOOD SOUP) - KITCHEN WRANGLER ...
Add the chile puree, and simmer uncovered for about 10 minutes. Add the scallops, crab, shrimp and the remaining fresh seafood. The reserved fish filets should be cut into 1” (2.5 cm) pieces and added to the caldo as well. Simmer the caldo for 5-7 minutes, until the added seafood is thoroughly cooked, but still firm to the bite.
From kitchenwrangler.com
Cuisine Mexican
Total Time 2 hrs 15 mins
Category Soup
Calories 348 per serving


TOM YAM KUNG SPICY THAI ASIAN SOUP WITH SHRIMP RICE ...
Buy Tom Yam Kung Spicy Thai Asian Soup with Shrimp Rice Seafood Coconut Milk and Chili Pepper in Bowl by Eleven52 on VideoHive. Tom Yam kung Spicy Thai asian soup with shrimp, rice seafood, coconut milk and chili pepper in bowl, close up of trad...
From videohive.net
Brand Eleven52
Category Food


SPICY SHRIMP SOUP - COOK'S COUNTRY
INSTRUCTIONS. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.
From cookscountry.com
Servings 4
Category Main Courses, Soups, Weeknight


SPICY SEAFOOD SOUP - PRITIKIN WEIGHT LOSS RESORT
In a large stockpot, add carrots, onions, celery, fennel, and okra, and cook on medium-low heat until onions are translucent, about 5 minutes. Add shrimp stock, garlic, tomato puree, bay leaf, thyme, chipotle, and oregano. Simmer for 2 hours.
From pritikin.com
5/5 (1)
Category Dinner
Cuisine Fish
Estimated Reading Time 2 mins


SPICY SHRIMP SOUP - THAI FOOD ROCKS!
Spicy Shrimp Soup. A wonderful dish full of flavor. 1 stalk lemon grass (cut into 1 inch lengths and use lower 1/3 portion only) Remove shells from prawns and rinse prawns and shells. Place shells in a pot with 4 cups of water. Bring to a boil. Strain stock and discard shells. Add prawns and mushrooms. Bring to a boil and stir.
From thaifood.rocks
Estimated Reading Time 30 secs


SPICY SEAFOOD SOUP RECIPE - RECIPELAND.COM
Heat the oil in a soup pot or large, heavy saucepan over high heat. Add the shrimp shells and sauté until the shells turn bright pink. Add the stock or diluted broth, lemon grass or zest lime zest and leaves, galangal or ginger, and chiles. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
From recipeland.com
Servings 6
Calories 682 per serving
Total Time 45 mins


SPICY SHRIMP NOODLE SOUP | TRIED AND TRUE RECIPES
Once hot, add the sliced yellow onion and cook for 5-7 minutes until softened. Add the shiitake mushrooms and cook for 8-10 minutes or until the shiitakes begin to turn golden brown. Season the mushrooms and onions with salt, pepper, and shichimi togarashi. Pour the reserved shrimp stock into the soup and bring to a boil.
From triedandtruerecipe.com
4.4/5 (5)
Category Dinner
Cuisine Asian, Japanese
Calories 268 per serving


SEAFOOD SOUP RECIPES - FOOD NETWORK
Clams, mussels and shrimp make their way into Giada's seafood soup. New England Clam Chowder. Anne's creamy clam chowder is comfort in a bowl. Fisherman's Stoup.
From foodnetwork.com


SPICY CRAB AND SHRIMP SOUP RECIPES
Steps: Heat oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in the hot oil until tender, 5 to 7 minutes. Pour chicken broth into the saucepan; add basil. Bring broth to a boil, reduce heat to low, place a cover on the saucepan, and simmer until the basil seasons the broth, about 10 minutes.
From tfrecipes.com


10 BEST SPICY SEAFOOD SOUP RECIPES | YUMMLY
cilantro, coconut oil, dried shrimp, mixed frozen seafood, ground white pepper and 10 more Pineapple Seafood Soup Awesome Cuisine cucumber, seeds, black pepper, oil, sugar, onion, lemongrass stalks and 10 more
From yummly.co.uk


CHINA JADE - WARRENTON | ALL MENU ITEMS
Triple Delight. Lunch: $8.50. 16. Kung Pao Combination. Lunch: $8.50. Order all menu items online from China Jade - Warrenton for delivery and takeout. The best Chinese in Warrenton, VA. Closed Opens Saturday at 10:30AM View Hours.
From chinajadeva.com


CATEGORIES › SOUPS
seo.meta_description. Chef recipes (2) Cooking for 2 person (28) Cooking for elderly people (26) Cooking for large family (21) Cooking for single person (13) Cooking for students (18) Pantry (8) Take away food (6)
From recipecommunity.com.au


SPICY SHRIMP BISQUE - PKSOUP.COM
Spicy Shrimp Bisque Soup Information. Stewed shrimp with chipotle and pablano peppers. Gluten Free
From pksoup.com


SPICY MUSSELS AND SHRIMP “SOUP” - ZIMMY'S NOOK
Raise heat to med-hi, add wine, cook for 1 minute. Add tomatoes and chicken stock, bring to boil. Next, add cilantro & kale, cover and cook for 2-3 minutes. Add mussels, cover and cook for 3 minutes. Add shrimp, nestle them into the liquid. Cover and cook for 4-5 minutes more.
From zimmysnook.ca


MENU - OSAKA JAPANESE STEAKHOUSE
911 Roll (10 pc) deep fried roll with shrimp, eel, avocado, masago and cream cheese topped with spicy mayo and Kabayaki sauce. $ 13.50. $ 13.50.
From osakawarrentonsteakhouse.com


TOM YUM: HOW TO MAKE THAI SPICY SHRIMP SOUP – DESIDAKAAR
Thai Spicy Shrimp Soup is an iconic steaming goodness bowl of bold, aromatic flavour that comes with a spicy kick that is quite powerful.Tom Yum Goong comes from Thai ingredients such as lemongrass, chilli, galangal, kaffier lime leaves, shallots, fresh lime juice, and plenty of fish sauce.. Fresh shrimps and mushrooms add the meat into the bowl with a creaminess that …
From desidakaar.com


LIST OF CHINESE SOUPS - WIKIPEDIA
Beef noodle soup. Black sesame soup. Boiled mutton soup. Buddha Jumps Over the Wall. Cantonese seafood soup. Carp soup. Chicken and duck blood soup. Chicken soup – Many Chinese soups are based on chicken broth. Typical Chinese chicken soup is made from old hens and is seasoned with ginger, scallions, black pepper, soy sauce, rice wine and ...
From en.wikipedia.org


10 BEST SPICY SEAFOOD SOUP RECIPES | YUMMLY
Caldo de Mariscos (Mexican Seafood Soup) Palatable Pastime garlic, chili powder, jalapeno peppers, water, shrimp, chopped onion and 12 more Seafood Soup Taste A Holics
From yummly.com


SEAFOOD SOUP - LIDIA
Directions. Pour the olive oil into a large Dutch oven over medium-high heat. Spread the flour on a plate, and dredge monkfish in the flour, tapping off the excess. Slip the monkfish into oil and brown on all sides, about 3 to 4 minutes in all. Remove the monkfish to a plate. Add the onion and celery to the pot.
From lidiasitaly.com


BEST SPICY SEAFOOD STEW RECIPE - THE YELLOW TABLE
Add the hand-crushed tomatoes and their juices, stock, and saffron and bring to a boil. Reduce heat and let simmer for 15 minutes. Add the seafood and let simmer until opaque, about 3 minutes. Let sit, covered for 3 to 5 minutes. Stir in the parsley, red pepper flakes, and orange zest.
From theyellowtable.com


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