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Shrimp soup

2016-08-19

Seafood stock is usually something I make with offal: crab or lobster shells, oyster juice, fish heads & bones etc. This one was based on Snow Crab Stock and Raw Oyster Juice. It tastes a lot stronger than shrimp-only stock. If you don't have any seafood stock, double up on the shrimp.

INGREDIENTS

This is what you need for 4 servings:

• seafood stock:
  • empty shells of 2 lbs. snow crab
  • oyster juice
  • S&P
• soup:
  • 1 lb. shrimp
  • 1 lb. vegetables of choice
    sweet peas, carrots, broccoli, cauliflower
  • ½ bunch parsley

Pic1: shrimp soup with vegetables

Directions

• The stock:
  • Cover the crab shells with water.
  • Bring to a boil.
  • Simmer for 3-4 hrs.
  • Add the oyster juice or clam juice for additional flavor.
  • Sieve or filter to remove any floating debris.
• The soup:
  • Add the vegetables.
  • Bring to a boil again, simmer 10 minutes.
  • Add the shrimp.
  • Simmer 4 minutes until warmed through.
  • Stir in chopped parsley just before serving.
  • Add some extra parsley to the plate as garnish.
  • Serve and enjoy.

 

 

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