Shellfish Soup With Cilantro Recipes

SOPA DE MARISCOS- SEAFOOD STEW/SOUP, USING A SOFRITO

Steps:

• In a deep saute pan or fry skillet combine sofrito with fish stock or clam juice on medium low heat whisking frequently until heated through. Add the clams, sea bass and shrimp. Cook for 1 minute. Add the mussels and calamari, and cook until all shellfish open. Finish with tomatoes, yellow pepper, lime juice, cilantro, and salt and pepper, to taste. Sofrito: A Base for Many Dishes: 1 ounce bacon (about 1 strip), whole (smoked if available) 1 tablespoon olive oil 1 cup chopped red bell pepper 1 cup chopped yellow bell pepper 1 cup chopped red onion 4 cloves garlic 1/4 teaspoon minced habanero or Scotch bonnet 1/4 teaspoon minced jalapeno Pinch saffron 6 to 8 ounces dry Spanish sherry 1/2 cup cream, if desired In a sauce pot set on medium, cook the bacon in the olive oil for 30 seconds. Add red and yellow peppers, onions, and garlic, and saute until soft. Add the habanero, jalapeno, and saffron, cook for 1 minute. Add the sherry and cream if desired. Reduce by 1/4, cool and puree in a blender.

SOUTH BEACH THAI SHRIMP SOUP WITH LIME AND CILANTRO

Steps:

• Heat oil in a large pot.
• Add ginger and onion.
• Cook, stirring frequently for about 3 minutes.
• Add broth and red pepper flakes and bring to a low boil.
• Add cabbage and cook for approximately 2 to 3 minutes.
• Add shrimp, lime zest and lime juice.
• Cook just until shrimp turns pink.
• Serve hot sprinkled with cilantro or scallions.

SEAFOOD SOUP WITH CILANTRO

Steps:

• Preheat the grill or broiler. Place the bread slices on a baking sheet and bake or grill until golden brown. Remove from the oven and rub the still-warm bread slices with the halved garlic clove. Cut into cubes and set aside.
• In a mortar, grind 2 tablespoons minced garlic 1 teaspoon salt, parsley and paprika into a paste.
• Boil the paste in a saucepan.
• Heat another 2 tablespoons olive oil in a pot. Add the onions and sauté for about 8 minutes. Add the chopped garlic and the red pepper flakes and saute another about 3 minutes. Pour in the fish stock and simmer for 3-5 minutes..
• Put the mussels and clams in a large saucepan. Add the wine, cover and cook about 6 minutes, until the mussels and clams open. Remove with a slotted spoon and put in a bowl. Throw out the unopened ones. Cover and keep warm.
• Poach the shrimp in the boiling fish stock about 3 minutes.
• Spread the bread cubes, parsley, the cilantro and garlic paste evenly into warmed soup bowls. Drizzle with remaining olive oil. Arrange shrimp, mussels and clams over bread. Crack an egg into each bowl. Bring the broth to a boil again and pour over each egg.
• Serve immediately.

SHRIMP, CILANTRO AND TAMARIND SOUP

Steps:

• Place the shrimp and the water in a medium saucepan. Cook over low heat until the shrimp turns pink, about 10 minutes for fresh shrimp and 15 minutes for frozen. Increase the heat to high, bring the liquid to a boil and immediately remove from heat. Separate the shrimp and the liquid, and reserve both.
• Wipe the saucepan dry with a clean paper towel. Heat the oil in the saucepan over medium. Add the onion and sauté for 3 to 4 minutes until it turns translucent. Add the garlic and sauté for 1 minute. Stir in the tomato paste and cook for another 3 to 4 minutes, until the tomato paste begins to deepen in color. Add the black pepper and tamarind paste, then stir in the reserved cooking liquid and mix until fully combined. Taste and season with salt.
• Increase the heat to high and bring the liquid to a boil. Remove from heat and fold in the reserved shrimp, cilantro and green chile. Serve hot.

SHELLFISH SOUP WITH CILANTRO

Steps:

• Heat oil in heavy large Dutch oven over medium heat. Add shrimp shells; sauté 3 minutes. Add carrots, leeks and onion and sauté 5 minutes. Add wine; simmer 5 minutes. Add water, 3/4 bunch cilantro, vanilla and bay leaves. Cover; simmer over low heat 30 minutes. Strain stock into large saucepan. (Can be made 1 day ahead. Chill.)
• Bring stock to boil. Add green beans, asparagus, snow peas and 3/4 cup green onions and simmer 1 minute. Add shrimp and scallops; simmer until shellfish are cooked through, about 3 minutes. Mix in 1/2 cup green onions. Ladle soup into bowls. Sprinkle with chopped cilantro.

BUTTERNUT SQUASH SOUP WITH SPICED SHRIMP AND CILANTRO

Steps:

• To make the shrimp, whisk together the lime juice, orange juice, coriander, pepper flakes, salt, pepper and 1 teaspoon of olive oil. Add the shrimp and toss to coat well. Cover and refrigerate for 2 hours.
• Meanwhile, to make the soup, preheat the oven to 425 degrees. Place the squash in a large roasting pan with enough water to make a depth of 1/8 inch. Cover loosely with aluminum foil and roast until soft, about 50 minutes.
• When squash is cool enough to handle, pull off the skin. Place half of the squash in a blender with half of the chicken broth and puree until smooth. Pour into a large saucepan and repeat with the remaining squash and broth.
• Stir in the cream, orange zest, coriander, salt and pepper. Reheat just before serving.
• Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Drain the shrimp and add to the skillet. Saute until just cooked through, about 30 seconds per side.
• Ladle the soup into 8 shallow bowls. Garnish with the shrimp and sprinkle with cilantro. Serve at once.

TRINI SHRIMP SOUP NOODLES WITH CILANTRO

Steps:

• 1 Bring the Trinidadian shrimp mixture to room temperature; this will take about 15 minutes
• 2 Combine the broth, ginger and crushed red pepper flakes in a small saucepan over high heat
• 3 Bring to a boil, then reduce the heat to low, cover and cook for about 15 minutes
• 4 Bring 4 cups of water to a boil in a medium saucepan over high heat
• 5 Add the noodles and cook according to the package directions or until al dente
• 6 Drain in a colander, then place in a serving bowl
• 7 Add the oil, soy sauce and half of the cilantro sprigs
• 8 Toss to combine
• 9 Uncover the pan of broth and increase the heat to high
• 10 Once it has returned to a boil, stir in the shrimp mixture and cook for 1 minute to heat through
• 11 Pour the shrimp and broth over the noodles
• 12 Garnish with the remaining cilantro