Spicy Crab and Shrimp Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A robust seafood soup from the Robert Morris Inn. Accompany this soup with crusty bread for a satisfying meal. Ingredients:
6 tablespoons butter sticks (3/4) |
1/2 cup chopped onion |
1/2 cup celery |
4 (8 ounce) bottles clam juice |
14 ounces diced tomatoes with juice |
1 1/2 cups tomato juice |
2 tablespoons dry sherry |
1/4 cup pearl barley |
1 bay leaf |
1 tablespoon worcestershire sauce |
1 teaspoon hot pepper sauce |
1 teaspoon old bay seasoning |
1 teaspoon dried oregano |
1/2 teaspoon garlic powder |
1/2 teaspoon hot sauce (tabasco ) |
1/4 teaspoon cayenne pepper |
1 lb uncooked medium shrimp, peeled deveined |
1/2 lb crabmeat (picked over ) |
Directions:
1. Melt butter in heavy saucepan over meduium-high heat.
2. add onion and celery ,.
3. saute' until tender ,about 6 minutes.
4. Add clam juice , tomatoes with their jucies and sherry.
5. Bring to a boil.
6. Add next 8 ingredients.
7. Simmer until barley is tender ,stirring often about 25 minutes.
8. Add seafood to soup, simmer until shrimp are cooked through, about 3 minutes.
9. season with salt and pepper.
10. .
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