Shrimp and Crab Soup

Shrimp and Crab Soup
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 165.4
  • Total Fat: 9.3 g
  • Cholesterol: 78.3 mg
  • Sodium: 287.8 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 9.3 g

View full nutritional breakdown of Shrimp and Crab Soup calories by ingredient
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Introduction

A creamy tasty filling soup great for lunch or anytime A creamy tasty filling soup great for lunch or anytime
Number of Servings: 4

Ingredients

    10-15 Medium pre-cooked Shrimp (chop in fours)
    2 Packets or cans of lump crab meat
    2 table spoons butter
    2-3 table spoons of all purpose flour (for soup thickening)
    1/2 cup onion
    1/2 cup celery
    1 cup diced tomato
    1 cup heavy whipping cream
    2-table spoons old bay seasoning (use to taste)
    3 table spoons black pepper (use to taste)
    3/4 cup white cooking wine

Tips

To lower sodium use less Old Bay or try Ms. Dash flavor seasonings
-You can also substitute heavy whipping cream with 1.25 cup half and half


Directions

Steam shrimp if raw or warm if they are pre-cooked
Melt butter in pot
add flour and stir until flower looks paste-like
add in vegetables and continue to stir allowing onions and celery to begin to soften
add crab and shrimp into the mixture and stir
Add 1/2 of the whipping cream
Let the mixture continue to cook and thicken stirring occasionally
Add old bay seasoning and black pepper
Add other half of whipping cream along with white cooking wine
let the mixture cook until all veggies are completely soft and mixture has thicken to satisfaction

Serving Size: Makes 3 to 4 cups

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