Shrimp And Crab Soup
A flavorful seafood soup featuring shrimp and crab, infused with aromatic herbs and fresh vegetables, perfect for a comforting meal for six to eight people.
Ingredients
- 1 sweet red pepper ⓘ
- 1 green pepper ⓘ
- 2 carrots, pared ⓘ
- 1 (1 lb. 12 oz.) can whole tomatoes (undrained) ⓘ
- 1 white onion, peeled ⓘ
- 2 green onions, chopped ⓘ
- 2 (10 3/4 oz.) cans chicken broth ⓘ
- 4 whole cloves
- 1 1/2 cups chopped celery ⓘ
- 1/2 teaspoon dried basil leaves ⓘ
- 1/8 teaspoon dried thyme leaves ⓘ
- 1 whole bay leaf ⓘ
- 1/4 teaspoon dried hot pepper ⓘ
- 1 teaspoon salt ⓘ
- 1 pound cooked and shelled shrimp (16 to 30 count) ⓘ
- 1 (7 3/4 oz.) can King crabmeat ⓘ
- 1/4 cup lemon juice ⓘ
- 1 tablespoon chopped parsley ⓘ
Instructions
- Wash peppers, remove ribs and seeds, and cut into small pieces. Slice carrots thinly crosswise.
- Break up tomatoes with a fork. Stud onion with cloves.
- In a large saucepan, bring 3 cups water and chicken broth to boiling.
- Add peppers, carrots, tomatoes, onion, green onion, celery, basil, thyme, bay leaf, and hot dried pepper (optional).
- Return to boiling; reduce heat and simmer, uncovered, for 30 minutes.
- Add shrimp, crabmeat, and lemon juice.
- Cook gently, uncovered, for 10 minutes.
- Add chopped parsley at the end of cooking time. Serve.
Tips & Substitutions
For added depth of flavor, consider sautéing the vegetables in olive oil before adding them to the broth. If you want a spicier kick, add more dried hot pepper or even a splash of hot sauce. If you can't find King crabmeat, lump crab meat or even imitation crab can be used as substitutes without sacrificing too much flavor.
Serving Suggestions
Serve the shrimp and crab soup hot, garnished with chopped parsley. This dish pairs beautifully with crusty bread or a light salad for a complete meal. For a comforting side, consider serving it alongside Zucchini Or Squash Casserole for a delightful contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup in a saucepan over low heat, stirring occasionally. You can also add a splash of chicken broth or water to thin it out if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Crab Soup contains roughly 159 calories, with 6g protein, 35g carbohydrates, and 5g fat. It is an excellent source of vitamin C (64% of the Daily Value), iron (53% of the Daily Value), and dietary fiber (52% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1217mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh shrimp instead of cooked shrimp?
Yes, you can use fresh shrimp. Just make sure to peel and devein them first, and add them to the soup earlier in the cooking process to ensure they are fully cooked through.
What can I do if the soup is too thick?
If your soup turns out thicker than desired, simply add a bit more chicken broth or water while reheating to achieve your preferred consistency. Stir well to combine.
Is this soup freezable?
Yes, this shrimp and crab soup can be frozen. Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored for up to 2 months. To reheat, thaw in the refrigerator overnight and warm on the stove.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).