Saturday, October 29, 2011

Seafood Soup

I can eat soup almost everyday. There was a time in my life where I only wanted thick, creamy soups. Now, I cannot even digest that and certainly don't dream about eating it. I like clear broths, with homemade stock and lots of vegetables.

Scallops, shrimp, asparagus, mushrooms, zucchini, wild rice and homemade chicken stock.

I actually made this at the spur of the moment due to a timing error with the family's meal. So, I had to throw together something at the very last minute. I had made chicken stock so I knew that would be the base.  I searched in the freezer and found a bag that had three very small scallops in it and one that had 5 plump uncooked jumbo shrimp. Bingo!

Into a small pot I placed the chicken stock, and all the vegetables cut into bite sized pieces. They were already cooked, it was Sunday and I had cooked a bunch of vegetables for lunches. Asparagus, mushrooms and zucchini. They warmed in the broth as I cooked the seafood.  I added one ounce of cooked wild rice for some texture.

I ran the shrimps and scallops under cold water and they quickly thawed, then I sprinkled the shrimp with chile powder. I heated my skillet and added a very small amount of coconut oil and then quickly seared the scallops and shrimps.

The scallops cooked first, I pulled them out and placed them in the serving bowl.

The shrimps still had the shells on and took longer, I added a splash of water to keep them from drying out and sticking as they finished cooking.

When they were done, I pulled them off, took the shells off and cut them into smaller pieces. I added them to the bowl with the scallops, then poured the broth and vegetables over.  A couple squirts of sriracha sauce and it was ready to enjoy!

Soup is so easy to make, just use your imagination! If you can make your own stocks it's a bonus as you don't have to worry about sodium and what may or may not be in it, and the flavor is phenomenal. 
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