Caribbean Flavor Seafood Soup
Shrimp, Crab Meat & Vegetables in a Savory Broth 85
85
Ingredients
| 20 | ounces |
soup, cream of celery
2 cans |
|
| 20 | ounces |
chicken broth
2 cans (can use 1 chicken bullion cube per can if necessary) |
|
| ½ | cup |
zucchini
diced |
|
| ½ | cup |
sweet red bell peppers
diced |
|
| 1/2 | cup |
yellow summer squash
diced |
* |
| ½ | tablespoon |
onion powder
|
|
| 20 | large |
shrimp, cooked
whole or chopped |
|
| 1 | cup |
crab meat
Substitute with imitation crab if need be |
|
| 3 | large |
new potatoes
diced (For a more enhanced Caribbean flavor use Sweet Potatoes) |
* |
| ½ | large |
limes
freshly squeezed for the juice |
|
| ¼ | teaspoon |
paprika
|
* |
| ¼ | teaspoon |
sea salt
|
|
| ½ | teaspoon |
black pepper
Freshly ground |
|
| ½ | teaspoon |
garlic salt
|
|
| 1 | stick |
margarine
Margarine/Butter |
* |
Directions
In stock pot combine ALL ingredients.
On high heat bring to a boil, stirring often reduce heat & simmer for 45 to 60 minutes. Stir occasionally to keep vegetables from sticking to bottom
*For a spicier, hotter version add Cayenne pepper or chilli pepper to taste.
