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.
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
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.
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.
Recipe makes 7 servings
Total Fat: 6.2g