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Seafood Soup


  • 1 lb. fresh uncooked shrimp
  • 1/2 lb. cooked crab claw meat
  • 1 small green pepper
  • 1 medium onion
  • 2 stalks celery
  • 2 carrots
  • 3 cloves fresh garlic
  • 2 (28 oz.) cans whole peeled tomatoes
  • 1 bay leaf
  • 1/2 cup water
  • olive oil
  • salt and cayenne pepper, to taste


Peel and de-vein shrimp. Flake crab meat. Chop green pepper, onion, celery into coarse pieces. Crush or chop garlic very fine. Slice carrots thin. In blender, blend tomatoes until they become liquid, but still chunky. Pour enough olive oil in 5-6 quart saucepan or casserole to barely cover bottom. Fry onions, peppers, garlic, carrots, and celery until soft. Then pour in water. Add tomatoes and spices and let simmer for 15 minutes. Add seafood and cook until shrimp turn white. Do not over-cook.

By Robin from Washington, IA

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