Best 7 Shellfish Soup With Cilantro Recipes

SHELLFISH SOUP WITH CILANTRO

Steps:

• Heat oil in heavy large Dutch oven over medium heat. Add shrimp shells; sauté 3 minutes. Add carrots, leeks and onion and sauté 5 minutes. Add wine; simmer 5 minutes. Add water, 3/4 bunch cilantro, vanilla and bay leaves. Cover; simmer over low heat 30 minutes. Strain stock into large saucepan. (Can be made 1 day ahead. Chill.)
• Bring stock to boil. Add green beans, asparagus, snow peas and 3/4 cup green onions and simmer 1 minute. Add shrimp and scallops; simmer until shellfish are cooked through, about 3 minutes. Mix in 1/2 cup green onions. Ladle soup into bowls. Sprinkle with chopped cilantro.

FIRE ROASTED RED PEPPER SOUP WITH CILANTRO CREAM AND GRILLED CAJUN SHELLFISH

Steps:

• For the soup: Add 2 tablespoons olive oil to a saute pan over medium-high heat. Once hot, add the olive oil, garlic and onion and saute until translucent.
• Roast the peppers on an open flame until charred; place in plastic bag to sweat; remove skin and seeds. Puree the peppers and add to onions and garlic. Add the tomatoes, tomato paste, chicken base, and water; bring to a simmer. Simmer for 20 minutes.
• Add basil, thyme, salt, pepper, and Cajun spice, to taste. Puree the mixture through a food mill and serve hot.
• For the cilantro cream: Place all ingredients in a food processor and puree until smooth. Season with salt and pepper, to taste. Place mixture in piping bag or plastic dispensing bottle. Pipe a line on Fire Roasted Red Pepper Soup and run a toothpick through to create a design.
• For the Lime Grilled Cajun Seafood: Combine all ingredients except for seafood, mix well. Add seafood and marinate for 10 minutes prior to cooking. Cook seafood until done on grill or under broiler. Serve hot as a topping for Fire Roasted Red Pepper Soup or as a topping for pasta, salads, or as an appetizer. Some of the marinade may be served as a dipping sauce.
• For the Corn Hash: Grill or roast corn until tender. Remove corn from cob with French knife. Saute onion in olive oil and add remaining ingredients. Serve as a topping for Fire Roasted Red Pepper Soup.

SHRIMP QUESADILLAS WITH CILANTRO AND LIME

Steps:

• Combine roasted red peppers, cilantro, lime juice, and chili powder in a shallow dish. Toss chopped shrimp in the lime mixture. Chill in the refrigerator.
• Meanwhile, heat a skillet over medium heat and add olive oil. Saute onion in the hot oil until tender and translucent, about 5 minutes. Add shrimp and lime mixture and saute until shrimp are pink and cooked through, about 3 minutes. Remove mixture from the skillet.
• Assemble quesadillas by placing shrimp mixture and Mexican cheese in between 2 tortillas.
• Heat tortillas in the skillet over medium-low heat until cheese is melted and tortillas are crispy, 3 to 4 minutes. Cut quesadillas into bite-sized segments and serve.

SOUTH BEACH THAI SHRIMP SOUP WITH LIME AND CILANTRO

Steps:

• Heat oil in a large pot.
• Add ginger and onion.
• Cook, stirring frequently for about 3 minutes.
• Add broth and red pepper flakes and bring to a low boil.
• Add cabbage and cook for approximately 2 to 3 minutes.
• Add shrimp, lime zest and lime juice.
• Cook just until shrimp turns pink.
• Serve hot sprinkled with cilantro or scallions.

SHRIMP, CILANTRO AND TAMARIND SOUP

Steps:

• Place the shrimp and the water in a medium saucepan. Cook over low heat until the shrimp turns pink, about 10 minutes for fresh shrimp and 15 minutes for frozen. Increase the heat to high, bring the liquid to a boil and immediately remove from heat. Separate the shrimp and the liquid, and reserve both.
• Wipe the saucepan dry with a clean paper towel. Heat the oil in the saucepan over medium. Add the onion and sauté for 3 to 4 minutes until it turns translucent. Add the garlic and sauté for 1 minute. Stir in the tomato paste and cook for another 3 to 4 minutes, until the tomato paste begins to deepen in color. Add the black pepper and tamarind paste, then stir in the reserved cooking liquid and mix until fully combined. Taste and season with salt.
• Increase the heat to high and bring the liquid to a boil. Remove from heat and fold in the reserved shrimp, cilantro and green chile. Serve hot.

SPICY SEAFOOD SOUP

Steps:

• Season catfish and shrimp with garlic powder, paprika, Cajun seasoning, and curry powder; set aside in a bowl.
• Heat a 6-quart pot over medium heat for 2 minutes; add olive oil. Add corn, bok choy, onion, bell pepper, serrano pepper, and garlic. Stir-fry until onion becomes tender, about 5 minutes. Add tomatoes and cook for 5 minutes. Pour in water and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes.
• Add catfish and shrimp to the soup. Cover and cook until flesh is opaque, 6 to 7 minutes more. Garnish soup with cilantro.

CANARY ISLAND CILANTRO SOUP

Steps:

• In a med-large soup pot, heat about 2 Tblsp of olive oil.
• Sautee onion, garlic, tomato, potatoes, and paprika over fairly high heat until the onions are translucent.
• Add boullion, 1/2 of the green pepper (in one chunk) 2/3 of the bunch of cilantro, tied with a string (the bunch), and the salt to taste.
• Add enough water to cover vegetables completely, with about 1-2 inches above the veggies.
• Bring to a boil, cover, reduce heat and simmer for about 20-30 minutes.
• About half way through cooking time, add the rice.
• Adjust salt, remove green pepper and bunch of cilantro, discard.
• Chop the remaining green pepper and cilantro and serve each soup plate with fresh chopped green pepper and sprinkle with cilantro.
• Serve with"queso fresco" and baguettes.