A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Jamaican Seafood Soup
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- #109168
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
SOUP BASE
2 ounces apple-smoked bacon, chopped
1/3 cup diced yellow onion
1/2 cup diced celery
1/2 cup diced leek
2 tablespoons packed dark brown sugar
1 pinch cayenne pepper
1 ounce Jamaican jerk seasoning
2 cups fish broth
5 fresh plum tomatoes, diced
1/2 bunch fresh tarragon, chopped
salt, to taste
croutons, sliced scallions, or yogurt, for garnish
SEAFOOD
3 ounces shrimp, coarsely chopped
3 ounces snapper, dolphin or grouper, coarsely chopped
3 ounces stone crabmeat, coarsely chopped
6 tablespoons butter
directions
SOUP BASE: Cook bacon in a saucepan. Add onion, celery, and leek. Cook over low heat for 15 minutes or until vegetables are translucent.
Add sugar and cook 3 minutes over low heat. Add cayenne pepper and jerk seasoning. Cook 1 minute. Stir in broth and tomatoes. Simmer 30 minutes. Add tarragon and salt.
SEAFOOD: Cook shrimp, snapper, and crabmeat in butter over low heat until done. Place in soup bowls. Top with hot Soup Base.
Garnish with croutons, sliced scallions, or yogurt.
added by
jrsygrl
nutrition data
Nutritional data has not been calculated yet.
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