Shrimp & Crab Soup Recipe

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Cost per recipe $8.09 view details
  • 1 lg. sweet red pepper
  • 1 lg. green pepper
  • 2 carrots, pared
  • 1 can (1 pound 12 ounce. size) whole tomatoes, undrained
  • 1 white onion, peeled
  • 4 whole cloves
  • 2 shallots, peeled
  • 3 c. water
  • 2 cans (10 3/4 ounce. size) condensed chicken broth, undiluted
  • 1 1/2 c. minced celery
  • 1/2 teaspoon dry basil leaves
  • 1/8 teaspoon dry thyme leaves
  • 1/4 teaspoon turmeric
  • 1 whole bay leaf
  • 1/4 teaspoon warm red pepper flakes, crushed & dry
  • 2 c. water
  • 1 teaspoon salt
  • 1 pound unshelled fresh shrimp
  • 1 can (7 3/4 ounce. size) king crabmeat, liquid removed & cartilage removed
  • 1/4 c. lemon juice, preferably fresh squeezed
  • 1 tbsp. minced parsley


  1. Wash red and green peppers; remove core, seeds and tough inner ribs. Cut peppers into small pcs (about 1/4 inch long). Cut carrots crosswise into thin slices. (You should have about 1 c. each red and green peppers and 1 c. of the carrots.
  2. In small bowl, using a fork, crush tomatoes and break them into small pcs. Stud whole white onion with the whole cloves and cut the shallots into thin slices. Put 3 c. water and chicken broth in a 5 to 6 qt saucepan. Bring to boil over high heat.
  3. When liquid is at a full rolling boil, add in red and green peppers, carrots, tomatoes, clove-studded onion, sliced shallots, celery, basil, thyme, turmeric, bay leaf and crushed, dry red pepper flakes. Return to a boil; reduce heat and simmer, uncovered, for 30 min.
  4. Meanwhile, cook shrimp: Put 2 c. water and salt in a 2 qt saucepan. Bring to a boil over high heat and add in shrimp, all at once. Return to boil, remove from heat, cover and let stand 3 min. Drain shrimp, reserving 1 c. liquid. Cold shrimp till they are easy to handle.
  5. Using fingers, peel shrimp; throw away shells. Using a small sharp knife, slit shrimp lengthwise down the center back; remove and throw away dark inner vein and then rinse shrimp to clean. (You can clean raw shrimp this same way.)
  6. Add in shrimp, reserved cooking liquid, crabmeat and lemon juice to soup. Cook gently, uncovered, for 10 min. Remove and throw away clove- studded onion. Add in parsley at the end of the cooking time. Taste and season with salt if you like. Makes 6 to 8 servings.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1874g
Calories 212  
Calories from Fat 18 8%
Total Fat 2.05g 3%
Saturated Fat 0.48g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2578mg 107%
Potassium 1518mg 43%
Total Carbs 48.2g 13%
Dietary Fiber 14.3g 48%
Sugars 22.28g 15%
Protein 6.35g 10%
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