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Shreveport Club Shrimp And Crabmeat Soup

fast.cook's picture
Ingredients
  Butter 4 Tablespoon
  Onions 2 , finely chopped
  Leeks 2 , finely chopped
  Medium shrimp 1 1⁄2 Pound, shells removed
  Chicken stock 6 Cup (96 tbs)
  Crabmeat 1 Pound
  Saffron 1⁄2 Teaspoon
  Green onion tops 1 Cup (16 tbs), slivered
  Salt To Taste
  Pepper To Taste
Directions

Melt the butter in a saucepan.
Saute the onions and leeks until limp, 5 minutes.
Add shrimp and saute without browning for 5 minutes.
Do not overcook.
Add the chicken stock, salt, and pepper.
Add the crabmeat and saffron.
You may need to add additional stock.
Simmer 10 minutes.
Add the green onion tops and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Quick

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