Shrimp Confetti Soup

From Bay Tables, reprinted with permission from Junior League of Mobile, Inc.  |  Seafood: Crab and Shrimp
6 Servings

What you need

Ingredients

¼ c. Chopped Celery

½ c. Chopped Red Bell Pepper

½ c. Chopped Green Bell pepper

1 c. Chopped Yellow Onion

¼ c. Vegetable Oil

6 Crab Claws, Cooked

1 c. Shredded Mozzarella Cheese

½ c. Diagonally Cut Green Onion

2 tbsp Chopped Fresh Parsley

½ tbsp Chopped Fresh Sage

1 tbsp Chopped Fresh Thyme

½ c. Tomatoes with Green Chilies, Chopped and Strained

1 c. Whole Kernel Corn

2 c. Cream Style Corn

1 q Heavy Cream

1 lb Medium Shrimp, Peeled and Deveined

2 c. Chicken Broth

2 tbsp Chopped Garlic

Steps

1.

Heat the vegetable oil in a heavy stockpot. Add the yellow onion, green pepper, red pepper, celery, garlic and shrimp. Sauté over high heat for 5 minutes. Add the chicken broth, heavy cream, cream-style corn, whole kernel corn, tomatoes, thyme, sage and parsley. Reduce the heat to medium. Cook for 25 minutes, stirring occasionally. Ladle into soup bowls. Sprinkle each serving with green onions and mozzarella cheese. Add a crab claw to each bowl.

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