One night when I really was in the mood for a spicy soup with shrimp and wanted to get rid of a big bag of frozen okra, I realized that I barely had any shrimp in the freezer. I thought to myself "this is the time to improvise" and remembered that I had some tilapia and some vegetables. Thus, my quick seafood vegetable soup recipe was born. Of course its preferable for you to have a lot more shrimp when you use this recipe than when I came up with it, haha. If you're the in the mood for a seafood soup with a kick that doesn't take much prep and is filled with protein and vegetables, you'll love this soup.
-1/2 lb. raw medium or large shrimp (shells removed)
-3 tilapia fillets (if using frozen, make sure to thaw them out first)
-1/2 cup frozen yellow corn
-1/2 cup chopped red or yellow onions
-1 cup chopped celery
-1 cup chopped green bell pepper
-1 1/2 cups frozen okra
-1 14 oz. can diced tomatoes
-1/2 tsp. dried thyme
-1 tsp. smoked paprika
-1 tsp. Spice Jungle Seafood Seasoning
-1 tsp. Old Bay seasoning
-1/2 tsp. cayenne pepper or 1/4 tsp. for milder heat
-2 tbs. minced garlic
-1 tbs. Worcestershire sauce
-2 bay leaves
-1 tbs. hot sauce
-5 cups chicken broth
-rice for serving
Note: if you have more time to cook, you can make your own shrimp stock using the shells from 1 lb. of shrimp or use store bought shrimp stock for a more seafood-y flavor to the soup instead of using chicken broth
Bring the chicken broth to a boil. Gently mix in the tomato paste until dissolved.
Add all seasonings, tomatoes, and vegetables except the okra. Cook for 10 minutes. Add the shrimp, fish, and okra, cover and cook for 6 minutes on low heat, until the fish and shrimp are cooked through. Serve with rice and enjoy!
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