Seafood Soup
Seafood Soup
Ingredients
For the Rice Balls
- 1 tablespoon olive oil, as needed
- 1 cup white rice
- 1 cup water
- 1/2 teaspoon yellow seasoning powder, such as chicken bouillon powder, as needed
- 1/2 teaspoon dried herbs, such as parsley, for sprinkling
- 1/2 teaspoon reddish spice, such as paprika or chili powder, for sprinkling
For the Seafood Stock
- 1 pound crab legs
- 1 pound raw shrimp, peeled and deveined, shells and heads reserved
- 1 cup water
- 1/2 teaspoon yellow seasoning powder, such as chicken bouillon powder, as needed
For the Soup Base
- 1 tablespoon olive oil, as needed
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 white onion, sliced
- 1/2 pound smoked sausage, chopped
- 2 tablespoons minced garlic
- 2 tablespoons dark liquid, such as Worcestershire sauce or soy sauce
- 1 tablespoon EPIC Seafood Boil seasoning, as needed
- 1 teaspoon McCormick Perfect Pinch Italian Seasoning, as needed
- 1 teaspoon reddish spice, such as paprika or cayenne pepper, as needed
- 13.5 fl oz unsweetened coconut milk, (400 mL)
For Garnish and Serving
- 1/4 cup green onions, chopped
- 4 slices toasted bread, such as garlic bread, optional
Instructions
- 1
Cook the Rice: Pour 1 tablespoon of olive oil into a pan on the stove over medium heat. Add 1 cup of white rice and 1 cup of water to the pan. Sprinkle with 1/2 teaspoon of yellow seasoning powder. Stir the mixture with a wooden spoon. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the rice is done and the water is absorbed.
⏱️ 20 min
- 2
Form Rice Balls: Once the rice is cooked, allow it to cool slightly. Take spoonfuls of rice and form them into small, compact balls by hand. Place the rice balls on a plate and sprinkle with 1/2 teaspoon of dried herbs (like parsley) and 1/2 teaspoon of a reddish spice (like paprika or chili powder). Set aside.
⏱️ 10 min
- 3
Prepare Crab and Shrimp Stock: Boil the crab legs in a pot of water until cooked through. Remove the crab legs from the pot and set aside. If desired, reserve the crab boiling liquid. Peel and devein the raw shrimp, reserving the shells and heads. Place the reserved shrimp shells and heads in a pot or pan. Add 1 cup of the reserved crab boiling liquid (or other broth/stock) and 1 cup of water to the shrimp shells. Sprinkle with 1/2 teaspoon of yellow seasoning powder. Bring to a simmer and cook for 10-15 minutes to extract flavor.
⏱️ 20 min
- 4
Strain Stock: Strain the mixture through a fine-mesh sieve into a bowl, separating the shells from the seafood stock. Discard the shells and set the stock aside.
⏱️ 5 min
- 5
Season Shrimp: Place the peeled and deveined raw shrimp in a bowl. Season generously with 1 tablespoon of EPIC Seafood Boil seasoning, 1 teaspoon of McCormick Perfect Pinch Italian Seasoning, and 1 teaspoon of a reddish spice (e.g., paprika or cayenne pepper). Toss to coat.
⏱️ 5 min
- 6
Sauté Shrimp and Vegetables: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Sauté the seasoned shrimp for 2-3 minutes per side until cooked and lightly browned. Remove the shrimp from the pot and set aside.
⏱️ 5 min
- 7
Cook Aromatics and Sausage: Add the sliced yellow bell pepper, orange bell pepper, sliced white onion, and chopped smoked sausage to the same pot. Sauté for 5-7 minutes until the vegetables begin to soften. Add 2 tablespoons of minced garlic and 2 tablespoons of dark liquid (like Worcestershire sauce or soy sauce). Stir and cook for another 2 minutes until fragrant.
⏱️ 10 min
- 8
Assemble and Simmer Soup: Pour the prepared seafood stock into the pot with the cooked vegetables and sausage. Add the entire can of 13.5 fl oz (400 mL) unsweetened coconut milk. Stir the mixture well. Add the cooked crab legs (whole) and any picked crab meat from the legs to the soup. Stir in 1/4 cup of chopped green onions. Bring the soup to a gentle simmer and cook for 5-10 minutes to allow flavors to meld and the soup to heat through.
⏱️ 15 min
- 9
Serve: Ladle the hot seafood soup into serving bowls. Garnish with additional fresh chopped green onions. Add the seasoned rice balls and a piece of toasted bread (e.g., garlic bread) to each bowl. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Seafood Soup
For the Rice Balls
- 1 tablespoon olive oil, as needed
- 1 cup white rice
- 1 cup water
- 1/2 teaspoon yellow seasoning powder, such as chicken bouillon powder, as needed
- 1/2 teaspoon dried herbs, such as parsley, for sprinkling
- 1/2 teaspoon reddish spice, such as paprika or chili powder, for sprinkling
For the Seafood Stock
- 1 pound crab legs
- 1 pound raw shrimp, peeled and deveined, shells and heads reserved
- 1 cup water
- 1/2 teaspoon yellow seasoning powder, such as chicken bouillon powder, as needed
For the Soup Base
- 1 tablespoon olive oil, as needed
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 white onion, sliced
- 1/2 pound smoked sausage, chopped
- 2 tablespoons minced garlic
- 2 tablespoons dark liquid, such as Worcestershire sauce or soy sauce
- 1 tablespoon EPIC Seafood Boil seasoning, as needed
- 1 teaspoon McCormick Perfect Pinch Italian Seasoning, as needed
- 1 teaspoon reddish spice, such as paprika or cayenne pepper, as needed
- 13.5 fl oz unsweetened coconut milk, (400 mL)
For Garnish and Serving
- 1/4 cup green onions, chopped
- 4 slices toasted bread, such as garlic bread, optional
Instructions
- 1
Cook the Rice: Pour 1 tablespoon of olive oil into a pan on the stove over medium heat. Add 1 cup of white rice and 1 cup of water to the pan. Sprinkle with 1/2 teaspoon of yellow seasoning powder. Stir the mixture with a wooden spoon. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the rice is done and the water is absorbed.
⏱️ 20 min - 2
Form Rice Balls: Once the rice is cooked, allow it to cool slightly. Take spoonfuls of rice and form them into small, compact balls by hand. Place the rice balls on a plate and sprinkle with 1/2 teaspoon of dried herbs (like parsley) and 1/2 teaspoon of a reddish spice (like paprika or chili powder). Set aside.
⏱️ 10 min - 3
Prepare Crab and Shrimp Stock: Boil the crab legs in a pot of water until cooked through. Remove the crab legs from the pot and set aside. If desired, reserve the crab boiling liquid. Peel and devein the raw shrimp, reserving the shells and heads. Place the reserved shrimp shells and heads in a pot or pan. Add 1 cup of the reserved crab boiling liquid (or other broth/stock) and 1 cup of water to the shrimp shells. Sprinkle with 1/2 teaspoon of yellow seasoning powder. Bring to a simmer and cook for 10-15 minutes to extract flavor.
⏱️ 20 min - 4
Strain Stock: Strain the mixture through a fine-mesh sieve into a bowl, separating the shells from the seafood stock. Discard the shells and set the stock aside.
⏱️ 5 min - 5
Season Shrimp: Place the peeled and deveined raw shrimp in a bowl. Season generously with 1 tablespoon of EPIC Seafood Boil seasoning, 1 teaspoon of McCormick Perfect Pinch Italian Seasoning, and 1 teaspoon of a reddish spice (e.g., paprika or cayenne pepper). Toss to coat.
⏱️ 5 min - 6
Sauté Shrimp and Vegetables: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Sauté the seasoned shrimp for 2-3 minutes per side until cooked and lightly browned. Remove the shrimp from the pot and set aside.
⏱️ 5 min - 7
Cook Aromatics and Sausage: Add the sliced yellow bell pepper, orange bell pepper, sliced white onion, and chopped smoked sausage to the same pot. Sauté for 5-7 minutes until the vegetables begin to soften. Add 2 tablespoons of minced garlic and 2 tablespoons of dark liquid (like Worcestershire sauce or soy sauce). Stir and cook for another 2 minutes until fragrant.
⏱️ 10 min - 8
Assemble and Simmer Soup: Pour the prepared seafood stock into the pot with the cooked vegetables and sausage. Add the entire can of 13.5 fl oz (400 mL) unsweetened coconut milk. Stir the mixture well. Add the cooked crab legs (whole) and any picked crab meat from the legs to the soup. Stir in 1/4 cup of chopped green onions. Bring the soup to a gentle simmer and cook for 5-10 minutes to allow flavors to meld and the soup to heat through.
⏱️ 15 min - 9
Serve: Ladle the hot seafood soup into serving bowls. Garnish with additional fresh chopped green onions. Add the seasoned rice balls and a piece of toasted bread (e.g., garlic bread) to each bowl. Serve immediately.
⏱️ 5 min