Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 1 lg. sweet red pepper
- 1 lg. green pepper
- 2 carrots, pared
- 1 can (1 pound 12 ounce. size) whole tomatoes, undrained
- 1 white onion, peeled
- 4 whole cloves
- 2 shallots, peeled
- 3 c. water
- 2 cans (10 3/4 ounce. size) condensed chicken broth, undiluted
- 1 1/2 c. minced celery
- 1/2 teaspoon dry basil leaves
- 1/8 teaspoon dry thyme leaves
- 1/4 teaspoon turmeric
- 1 whole bay leaf
- 1/4 teaspoon warm red pepper flakes, crushed & dry
- 2 c. water
- 1 teaspoon salt
- 1 pound unshelled fresh shrimp
- 1 can (7 3/4 ounce. size) king crabmeat, liquid removed & cartilage removed
- 1/4 c. lemon juice, preferably fresh squeezed
- 1 tbsp. minced parsley
Direcciones
- Wash red and green peppers; remove core, seeds and tough inner ribs. Cut peppers into small pcs (about 1/4 inch long). Cut carrots crosswise into thin slices. (You should have about 1 c. each red and green peppers and 1 c. of the carrots.
- In small bowl, using a fork, crush tomatoes and break them into small pcs. Stud whole white onion with the whole cloves and cut the shallots into thin slices. Put 3 c. water and chicken broth in a 5 to 6 qt saucepan. Bring to boil over high heat.
- When liquid is at a full rolling boil, add in red and green peppers, carrots, tomatoes, clove-studded onion, sliced shallots, celery, basil, thyme, turmeric, bay leaf and crushed, dry red pepper flakes. Return to a boil; reduce heat and simmer, uncovered, for 30 min.
- Meanwhile, cook shrimp: Put 2 c. water and salt in a 2 qt saucepan. Bring to a boil over high heat and add in shrimp, all at once. Return to boil, remove from heat, cover and let stand 3 min. Drain shrimp, reserving 1 c. liquid. Cold shrimp till they are easy to handle.
- Using fingers, peel shrimp; throw away shells. Using a small sharp knife, slit shrimp lengthwise down the center back; remove and throw away dark inner vein and then rinse shrimp to clean. (You can clean raw shrimp this same way.)
- Add in shrimp, reserved cooking liquid, crabmeat and lemon juice to soup. Cook gently, uncovered, for 10 min. Remove and throw away clove- studded onion. Add in parsley at the end of the cooking time. Taste and season with salt if you like. Makes 6 to 8 servings.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1874g | |
| Calories 212 | |
| Calories from Fat 18 | 8% |
| Total Fat 2.05g | 3% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2578mg | 107% |
| Potassium 1518mg | 43% |
| Total Carbs 48.2g | 13% |
| Dietary Fiber 14.3g | 48% |
| Sugars 22.28g | 15% |
| Protein 6.35g | 10% |
