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Seafood Soup

Low Carb Recipe

This satisfying Creamy Seafood Soup contains shrimp and scallops seasoned with thyme, salt, cayenne and nutmeg. Vegetables of onion, celery and bell pepper complement.

Seafood Soup


2 tablespoons butter
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1 onion (chopped)
2 ribs celery (sliced)
1 tablespoon fresh thyme
1 red bell pepper (chopped)
3 cups heavy cream (and 1 cup water)
1/4 cup sherry
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg

Recipe Directions

In skillet, melt butter, add shrimp and scallops; cook until opaque. Remove. In same skillet, melt remaining butter over medium heat; add onion,celery and thyme; cook until tender, ten minutes. Add the bell pepper; cook until crisp tender, five minutes.

Add remaining ingredients and 1 cup of water. Bring to a boil. Add the shrimp and scallops; heat through.

Recipe Notes

Scallops: A mollusk that dies very quickly when removed from the water. They should not be over-cooked or will become tough. They are usually shucked at the time they are caught and placed on ice.

Shrimp: One pound of raw shrimp will yield one-half to three-quarter pound after cooking. Large shrimp are called prawns. White shrimp are milder in flavor and more expensive than brown. Brown feed more on algae and have a stronger iodine taste.

Nutrition Information

Recipe makes 7 servings
Carbohydrates: 5.5
Total Fat: 6.2g
Fiber: 0.7g