Creamy Garlic-Seafood Soup

Photo: Romulo Yanes; Styling: Deborah Williams

If served as an entrée, this is a special-occasion splurge, nutritionally. But you can serve a smaller portion as an appetizer, guilt-free.

Yield: 6 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 305
  • Fat: 19.8g
  • Saturated fat: 9.2g
  • Monounsaturated fat: 7.2g
  • Polyunsaturated fat: 1.8g
  • Protein: 25g
  • Carbohydrate: 7.1g
  • Fiber: 2g
  • Cholesterol: 131mg
  • Iron: 1.6mg
  • Sodium: 528mg
  • Calcium: 73mg

Ingredients

  • 8 ounces medium shrimp, shells and tails intact
  • Cooking spray
  • 2 cups chopped onion
  • 12 garlic cloves, crushed
  • 2 jalapeño peppers, halved
  • 1/4 cup dry white wine
  • 6 cups water
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 3/4 cup heavy whipping cream
  • 1 teaspoon salt, divided
  • 1/8 teaspoon saffron threads, crushed
  • 1 pound black snapper fillets, cut into bite-sized pieces
  • 3 tablespoons small cilantro leaves
  • 1 avocado, peeled, seeded, and chopped
  • 6 lime wedges

Preparation

  1. 1. Peel and devein shrimp, reserving the shells.
  2. 2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add shrimp shells, onion, garlic, and peppers; sauté 3 minutes, stirring frequently. Add wine to pan; cook 3 minutes or until liquid almost evaporates, stirring occasionally. Add 6 cups water; bring to a boil. Reduce heat, and simmer 40 minutes or until liquid is reduced to 3 cups; strain over a bowl. Discard solids. Wipe pan clean.
  3. 3. Melt butter in pan over medium-high heat. Stir in flour; cook 1 minute, stirring constantly. Gradually add 1 cup shrimp broth, stirring constantly with a whisk. Stir in remaining 2 cups broth, cream, 1/2 teaspoon salt, and saffron; bring to a boil. Cook 5 minutes or until slightly thick, stirring occasionally. Sprinkle shrimp and fish evenly with remaining 1/2 teaspoon salt; add to pan. Reduce heat, and simmer 3 minutes or until shrimp are pink and fish flakes easily. Remove from heat. Ladle about 2/3 cup soup into each of 6 bowls; top each serving with 1 1/2 teaspoons cilantro and about 1 1/2 tablespoons avocado. Serve with lime wedges.
  4. Wine note: The ever-popular Santa Margherita Pinot Grigio from Italy, 2008 ($20), is a zesty, crisp white with notes of grapefruit and lime. With a kick of heat in your bowl, you want refreshment in your glass. This wine delivers with vibrant fruit and a clean finish. --Natalie MacLean
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Creamy Garlic-Seafood Soup Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy