Pour in a glass of white wine, add the shrimp heads and shells, 2 tablespoons of tomato paste, and canned tomatoes (two cans) when some liquid evaporates. Cook over low heat for about half an hour ...

One of our favorite seafood soups is a creamy coconut version packed with Thai flavors. Shrimp and scallops take just minutes to cook, so this soup comes together in a matter of minutes.

We’re starting the new year by providing a great recipe for a satisfying winter soup: seafood chowder. Many people enjoy the creamy texture and complex flavors of clam chowder, but the calories ...

this soup is southern Italian peasant food at its very best. Serve with a rustic garlic ciabatta to mop up the juices and, despite the fact that it’s a seafood dish, a glass of hearty red ...

Fill a tall soup pot with water and bring to a rolling boil over high heat. Reduce heat to medium and stir in rinsed shrimp. Gently poach shrimp until shells are pink and bodies just curl, about 2 ...

The risotto is done when the rice is al dente and suspended in a thick, creamy sauce ... about 2 minutes. Add the shrimp and crab and cook until just heated through. Scrape the seafood into ...

Season with salt and pepper and cool. Place the shrimp, scallops, and cream in a food processor and blend for 3 minutes, until smooth. Transfer to a mixing bowl and stir in the sautéed vegetables.

“The Bookbinder Unwinder is our special homage to the original Bookbinder Soup,” said he hotel’s Executive Chef Ezequiel Dominguez. As this variant of seafood bisque was first made in ...