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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A wonderfully creamy soup with 3 different types of seafood. Great on a cold winter's night. Ingredients:
1/2 lb medium raw shrimp, tails removed |
1/2 lb bay scallop |
1/2 lb imitation crabmeat, flaked |
2 tablespoons butter |
1 cup celery, sliced thin |
1 cup carrot, julienned |
1 cup leek, chopped |
1/4 cup flour |
2 cups half-and-half |
2 cups low-fat milk |
1/4 cup sherry wine |
1 teaspoon ground thyme |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
1/2 teaspoon nutmeg |
Directions:
1. In a dutch oven, saute shrimp and scallops in 1T of butter until shrimp turns pink. Remove and set aside.
2. In the same pan, saute veggies with the other 1T of butter until tender.
3. Sprinkle veggies with flour and stir until blended.
4. Gradually stir in remaining ingredients except for seafood.
5. Bring to a boil over medium heat stirring frequently then cook and stir for 2 minutes or until thickened.
6. Add cooked shrimp and scallops to pan along with the flaked imitation crab and cook until heated.
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