Soup

This easy-to-make soup is perfect for any day of the week. Number of Servings:  6 Ingredients:  1 Tbsp Olive Oil 1 onion diced 3 stalks celery sliced 2 peeled carrots, sliced ¼ ‘ thick wheels 1 green bell pepper, diced ½ inch 1 yellow zucchini, sliced ½ “ thick rounds 1 green zucchini sliced ½ “ thick rounds 3 cloves garlic, minced 2-3 tsp ancho chile powder* 1 ½ tsp dried oregano ½ tsp – salt to taste 1 can (14.5 oz) diced tomatoes in juice 8 cups chicken broth ½ c corn kernals 1 lb Shrimp – peeled Instructions:  In large pan over medium high heat combine first group of ingredients, and cook 2-3 minutes until vegetables brown slightly.  Add spices, tomatoes and broth.  Bring to a boil, and then reduce heat to simmer and cook for 15-20 minutes until vegetables are tender.  Bring back to a boil, add corn and shrimp and cook for 3-5 minutes until shrimp are pink and cooked through.  Serve, garnished with fresh lime wheels. Courtesy: Sea Port Products Corporation

Here is a perfect recipe to start off any entree. Celebrate the upcoming holidays with this festive starter dish. This month treat yourself and your family to shrimp! It’s healthy and delicious and can be prepared in a variety of ways. Number of Servings:  4 Ingredients:  2 teaspoons minced ginger 1 cup sliced scallions, 1/4 inch thick 1/8 to 1/4 teaspoon red chili flakes Two 14.5 oz cans reduced sodium chicken broth 12 medium mussels, scrubbed 1/2 pound bay scallops, rinsed 1/2 pound medium shrimp, peeled & deveined Instructions:  Combine ginger, scallions, chili flakes and broth in a large saucepot. Bring to a boil, then reduce heat and simmer for ten minutes over medium high flame. Stir seafood into pot and cover. Simmer over medium heat for 3 to 4 minutes, until mussels open, scallops are opaque and shrimp turns pink. Serve immediately.

This soup combines two super foods -- shrimp and collard greens -- for a simple delicious soup with a powerful dose of great nutrition. Number of Servings:  4 Ingredients:  One 32-ounce carton all-natural chicken broth (4 cups) One 14-ounce can lite coconut milk One 10-ounce box frozen collard greens or spinach, or 2 cups fresh 2/3 cup jasmine rice 2 tablespoons bottled or fresh lime juice 2 teaspoons bottled minced ginger or 1/2 teaspoon ground ginger 1 teaspoon dried curry powder 8 ounces small cooked shrimp, fresh or frozen, thawed Instructions:  Add the broth, coconut milk,collard greens,rice,lime juice,ginger,and curry powder to a large saucepan or Dutch oven and stir to combine. Cover and bring to a boil. Reduce the heat and cook at a low boil until the rice is cooked, about 20 minutes. Stir in the shrimp, heat through, and serve. Nutrition Information:  210 calories; 7g fat (6g saturated, 0.3g omega-3); 620mg sodium; 19g carbohydrates; 3g fiber; 14g protein; 120% vitamin A; 60% vitamin C, 25% calcium

Shrimp Tortilla Soup is a quick weeknight meal. Timesaver: Clean and devein shrimp earlier in the day for a 30-minute meal. Number of Servings:  6 Ingredients:  1 to 1 1/2 lbs. Shrimp, uncooked 1/4 cup Onion, minced 1 or 2 Garlic cloves, minced 2 Tbsp Olive oil 4 to 5 cups Chicken broth 3 or 4 Dried mild chilies 1/4 tsp Cumin, ground Salt & cayenne to taste Garnish 2 cups Corn tortilla strips 1/4 to 1/2 cup Cilantro, fresh, chopped 1/4 to 1/2 cup Grated Colby Jack cheese Instructions:  Peel and devein shrimp, retaining tails, if desired. Set aside. In a large pot, sauté onion and garlic in oil until tender and golden. Add broth. Wash, seed and chop chilies; add to broth and simmer 20 minutes. Season with cumin, salt and cayenne. Add shrimp; simmer 2 or 3 minutes until shrimp are cooked. To serve, crumble a few tortilla strips into soup bowls. Pour hot soup over, dividing shrimp equally among the bowls. Top with a few tortilla strips, cheese and cilantro. Serve with warm corn tortillas. Source: Ocean Garden

It’s March and to ward off the last of the winter chill try a seafood soup. Thank-you to our friends at Ocean Garden and Executive Chef Lou Imbesi, Catelli Ristorante for this GREAT shrimp recipe! Number of Servings:  6 Ingredients:  1 cup roasted pumpkin puree (Canned pumpkin or roasted butternut squash can be substituted) 1 1/2 cup shrimp or chicken stock 1 cup reduced shrimp or shellfish cream (1 ½ cups heavy cream) 6 oz. Dry sherry 1 sprig thyme 1 medium onion Ground ginger, allspice, cloves, nutmeg and cinnamon to taste 1 tablespoon butter 1 ½ tablespoons olive oil 1 teaspoon minced chives Salt and pepper to taste 6 Roasted mini pumpkins hollowed out 12 U-15 Ocean Garden shrimp peeled and de-veined (shells reserved) Instructions:  Sautee the shrimp shells in half the butter until well colored, deglaze with the sherry and allow to evaporate. Add 2 cups heavy cream, thyme and simmer till reduced by half and strain. Sautee the onion with the remaining butter till translucent, add the pumpkin puree, shrimp stock, 6 diced shrimp and reduced shrimp cream and allow to simmer for 8 minutes. Add the spice blend, salt and pepper to taste. With a hand held immersion blender puree the mixture till smooth. To serve season the remaining shrimp with salt and pepper and sear in hot skillet with olive oil till cooked through. Divide soup mixture evenly into the roasted mini pumpkins or warmed soup bowls. Garnish with seared shrimp and chives. Source: Ocean Garden and Executive Chef Lou Imbesi, Catelli Ristorante

Number of Servings:  2 Ingredients:  6 – 26/30 Ocean Garden® Authentic Mexican Shrimp 6 – mussels 4 – little neck clams ½ - cup colored peppers, cubed ¼ - cup white onions, cubed ¼ - cup chorizo, cooked & drained ½ - garlic clove, minced 2 – Bay leaves 1 ¾ - cup white wine 2 - cups fish stock 3/4 – cup tomato sauce 5 – fingerling potatoes, cooked 3 – pieces fish (2 ounces each piece) Instructions:  In a small stock pot heat the oil, add the onions and chorizo and simmer for a few minutes. Add a teaspoon of garlic, Bay leaves and remaining ingredients, cover and let cook for 5 to 8 minutes at medium heat or until the clams and mussels open. Serve. Source: Ocean Garden Products and Chef Marino Tavares, Ferreira Café Restaurant, Montreal, Quebec

Number of Servings:  8 Ingredients:  2 tablespoons olive oil 2 cups chopped onion 2 cloves garlic, minced One 28oz can tomatoes 3 tablespoons tomato paste 1 bay leaf 4 cups water 1 cup dry white wine One 8oz bottle clam juice 1/2 pound shelled medium shrimp 2 catfish fillets cut into 1 inch cubes 1/2 teaspoon salt 1/4 teaspoon pepper coriander (or parsley) lemon slices Instructions:  In large soup pan, heat oil. Sauté onion and garlic until onions are transparent. Add tomatoes, tomato paste, and bay leaf. Cover and simmer 25 minutes. Add water, wine, and clam juice. Simmer uncovered 45 minutes. Add shrimp, catfish, salt, and pepper. Cook 10 minutes or until catfish flakes easily. Remove bay leaf. Garnish each serving with chopped coriander and lemon wedges.