A ? about Steamed Shrimp

Marianne

Thanks for the tip...and your (ha-ha) was of course appropriate since I have NEVER seen steamed shrimp served where there were any leftovers, or rather I can't afford to serve enough so that there would be leftovers. The next time I am in Philly, where I am able to purchase huge frozen shrimp, and sometimes I am even lucky enough to find them on sale, I will try the Bruchetta recipe.If you are prepared for a long recipe I will be happy to postme Crab Soup. Let me know.

 
Yes, please, if you have time to post it, I'd love to have it. BTW...

the bruschetta recipe calls for chopped shrimp, so you don't need huge ones. And I halved the recipe, so you don't need a whole lot of shrimp. Dear AngAk was kind enough to tell me how to add a link, so here's my first try, with the link to the Old Bay Shrimp Bruschetta recipe. Happy Fourth of July!!!

http://www.old-bay.com/obrecipedetail.cfm?ID=623

 
Thanks and here is the recipe for my Crab Soup

Marianne, as you can see I have left my personal notes at the bottom of the recipe. I have this in a cookbook that I am doing for my granddaughters. I will also give you a recipe for a Quick Crab Soup. It isn't like my personal crab soup, but it also isn't bad at all. Hope you make it and if you do I know you will enjoy. I really only make this once a year. For the 4th of July party and then I send it up to Philly to my Son and his family...enough for them to have it for once a month for 10 months of the year.

* Exported from MasterCook *

Crab Soup

Serving Size : 20 Preparation Time :0:00


Amount Measure Ingredient -- Preparation Method

3 Cans Beef Broth
2 Cans Beer
Water
3 Pounds Short Ribs Or Soup Meat
3 Pounds Knuckle Bones
2 Large Chopped Onion
6 Diced Carrots
2 Large Cans Tomatoes, Crushed -- 7 CUPS
1 Huge Sweet Potatoe -- CUT UP SMALL
4 Large White Potatoes -- CUT UP SMALL
4 Cans Cream Of Tomato Soup
4 Cans Creamed Corn ( Libby's Is the Sweetest)
1/2 Cup Barley -- TO THICKEN
4 Tablespoons Cornstarch ( Mixed With a Little Cold Water to Disolve)
1 Dozen Hard Shell Crabs
1 Pound Frozen Shoepeg Corn
3/4 Pound Frozen Lima Beans
2 Pounds Frozen Mixed Vegetables
1 Pound Frozen Peas
3/4 Pound Frozen String Beans
2 Teaspoons Dry Mustard
3 Tablespoons Old Bay Seasoning
1 Teaspoon Tabasco Sauce
1/2 Teaspoon Worcestershire Sauce
2 Tablespoons Sugar
2 Tablespoons Salt
1 Tablespoon Pepper
4 Pounds Crab Meat

COMBINE BEER, BEEF BROTH AND ENOUGH WATER TO MAKE ABOUT 8 QUARTS. ADD MEAT AND SOUP BONES. BRING TO A BOIL AND SKIM.

ADD CHOPPED ONION, DICED CARROTS, CANNED TOMATOES, WHICH WERE RUN THROUGH THE CUISINART BRIEFLY IF YOU ARE NOT USING CRUSHED TOMATOES, AND SWEET POTATOE WHICH HAs BEEN CUT UP INTO FAIRLY SMALL CHUNKS. DO NOT ADD WHITE POTATOES YET. COOK MEAT & VEGETABLES IN BROTH FOR ABOUT 3 HOURS.

REMOVE MEAT AND BONES. ADD CREAM OF TOMATO SOUP, CREAM OF CORN SOUP (OR IF IT ISN'T AVAILABLE, USE CREAMED CORN AND ADD THE CORNSTARCH MIXED WITH THE WATER TO THICKEN A LITTLE) , BARLEY AND REMAINING POTATOES, WHICH HAVE BEEN DICED SMALL; ADD HARD SHELLED CRABS WHICH HAVE BEEN SHELLED AND CLEANED AND BROKEN IN HALF AND/OR CRAB CLAWS. COOK FOR 15 TO 30 MINUTES.

ADD FROZEN VEGETABLES AFTER SOUP IS FINISHED AND BEFORE REMOVING FROM HEAT. ADD SEASONINGS AND ADJUST SEASONINGS.

BEST IF MADE A COUPLE OF DAYS AHEAD OF TIME OR FROZEN. ADD CRAB MEAT JUST TO WARM BEFORE SERVING. IF YOU ADD THE CARB MEAT WHILE THE SOUP IS COOKING IT DISSOLVES INTO THE SOUP.

NOTE: VEGETABLES - ALWAYS USE FRESH ONIONS, CARROTS AND POTATOES. FROZEN FOOD MAY BE USED FOR BEANS, ETC. INDIVIDUAL TASTE CAN DICTATE VARIETY IN CHOICE OF VEGETABLES, (THOUGH I ALWAYS USE THE VEGETABLES THAT ARE LISTED IN THIS RECIPE) CABBAGE CAN BE ADDED AS A VEGETABLE IF DESIRED. IT IS PROBABLY BEST TO USE FROZEN MIXED VEGETABLES (2 POUND PACKAGES, AND FROZEN PEAS, 1 POUND PACKAGE IN ADDITION TO USING FROZEN CORN AND LIMA BEANS. ALSO FROZEN STRING BEANS.

NOTE ABOUT CRABMEAT : CLAW MEAT IS SWEETEST AND LEAST EXPENSIVE, BUT BACK FIN IS EASIEST AND PRETTIER. WHEN YOU ARE REALLY FLUSHED, USE LUMP CRAB MEAT,WHICH YOU CAN FLOAT ON THE TOP OF EACH SERVING JUST BEFORE YOU SERVE IT. THE LUMP CRAB MEAT WOULD BE IN ADDITION TO THE CRAB MEAT IN THE SOUP.


- - - - - - - - - - - - - - - - - - -


NOTES : WHEN MAKING 1 1/2 TIMES THIS RECIPE (30) MAKE A RECIPE FOR 20 IN THE LARGEST POT AND A RECIPE FOR 10 IN THE NEXT LARGEST POT. THAT WAY YOU WILL NOT HAVE TO DIVIDE THE SOUP WHILE YOU ARE MAKING IT.

KIDS GET 3 CUPS OF SOUP FOR SID & JILL, 2 CUPS FOR BLAINE, AND 1 CUPS FOR LEIGH = 9 CUPS TOTAL

_________________________

* Exported from MasterCook *

Crab Soup - Quick

Serves: 8


Amount Measure Ingredient -- Preparation Method1 Pound Claw Crab Meat
1 Large Bag Frozen Mixed Vegetables
2 Cans Stewed Tomatoes
1 1/2 Cans Tomato Soup
2 Cans Vegetable Soup
2 Cans Red Clam Chowder
1 Can Cream Of Corn Soup
2 Cans Beef Broth
1 Small Sweet Potatoes-- CUT INTO SMALL PIECE
Several Hard Crabs -- SEASONED
1 Tablespoon Sugar
1 1/2 Tablespoons Old Bay Seasoning
1 Teaspoon Salt
1/2 Teaspoon Pepper

CLEAN CRABS BEFORE ADDING TO SOUP.

COOK CUT UP SWEET POTATO IN 1 CAN OF BEEF BROTH WITH SOME WATER ADDED TO IT, IF NEEDED. DO THIS WHILE YOU ARE BEGINNING TO MIX UP THE SOUP INGREDIENTS.

COOK UNTIL VERY SOFT AND ADD TO SOUP FOR CREAMINESS. USE THIS BROTH IN THE SOUP IN PLACE OF SOME OF THE LIQUID.

MIX ALL INGREDIENTS, EXCEPT CRAB MEAT TOGETHER, COOK BRIEFLY.

TASTE AND THEN ADJUST FOR SEASONING. IT WILL PROBABLY NEED MORE OLD BAY AND POSSIBLY A DROP MORE SUGAR. SUGAR CUTS THE ACIDITY OF THE TOMATO.

ADD CRAB MEAT AND HEAT JUST BEFORE SERVING.


- - - - - - - - - - - - - - - - - - -


NOTES : BEST IF MADE A DAY AHEAD.

KIDS GET 3 CUPS OF SOUP PER PERSON.

 
Oh, My Goodness, now I see why everyone comes back every year for this soup!...

what a magnificent recipe! It sounds superb. I can't wait to make it. Thank you so much!

 
You must log in or register to reply here.
Back
Top