It includes crustaceans (lobsters, langoustines, crabs, shrimp), mollusks ... in French cookbooks as a seafood soup, thickened with rice and finished with cream. Today, it is one of the most ...

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 ...

A filling, flavorful soup with mushrooms, shrimp, and coconut milk. The base of this soup is made up of vegetable broth and coconut milk. Coconut milk is rich in vitamin C and iron. However ...

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.

Corn chowder is a thick, cream-based soup similar to New England clam chowder, but with clams swapped out for sweet corn. We love adding bacon, potatoes and shrimp to classic corn chowder ...

However, my personal favorite is a soup rich in crab flavor enhanced with the smoke of a local sausage and a few dozen shrimp and, just prior to serving the soup, the addition of lump crabmeat as ...

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.

Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm.