Monday, June 19, 2006

Spicy Seafood Soup Recipe

I made this last week. I think it turned out great and it was a hit at work.

Spicy Seafood Soup
This has a very nice spice, but you can add some more peppers if you want to really kick it up. Re-heats very well for leftovers, too.

1 leek, thinly sliced
1 cup celery, chopped
1 jalapeno, finely diced

1 lb. fresh or frozen shrimp, thawed, tails removed
1 lb. fresh or frozen gem scallops, thawed
2 - 3 filets white fish, sliced into 1/4 inch pieces
1 can clams with juice

3-4 cups water
3 cups Spicy Hot V8 vegetable juice (1/2 large bottle)
1 can bamboo shoots, drained
1 can bean sprouts, drained
juice of 1 lemon
Old Bay seasoning
Salt, Pepper

Place seafood, except clams, in a bowl or on a large platter and squeeze lemon juice over it. Season with corriander, salt and pepper and toss to evenly coat. In a large stock pot add a little Old Bay to the water, bring to a boil and reduce heat. Add leek, celery, jalapeno and clams with juice. Reduce heat and add seafood. When seafood is cooked (2-3 minutes) add V8 juice, bamboo shoots and bean sprouts. Heat until hot (don't boil) and serve.

Yield: 10-12 servings

No comments: