Shreveport Club Shrimp And Crabmeat Soup Recipe
Ingredients
| Butter | 4 Tablespoon | |
| Onions | 2 , finely chopped | |
| Leeks | 2 , finely chopped | |
| 1 1/2 pounds medium shrimp, shells removed | ||
| 4-6 cups chicken stock to cover | ||
| Crabmeat | 1 pound | |
| Saffron | 1/2 Teaspoon | |
| Green onion tops, slivered | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt the butter in a saucepan.
Saute the onions and leeks until limp, 5 minutes.
Add shrimp and saute without browning for 5 minutes.
Do not overcook.
Add the chicken stock, salt, and pepper.
Add the crabmeat and saffron.
You may need to add additional stock.
Simmer 10 minutes.
Add the green onion tops and serve.
Saute the onions and leeks until limp, 5 minutes.
Add shrimp and saute without browning for 5 minutes.
Do not overcook.
Add the chicken stock, salt, and pepper.
Add the crabmeat and saffron.
You may need to add additional stock.
Simmer 10 minutes.
Add the green onion tops and serve.
Chef
