Dacula Cook of the Week Shares Soul Warming Seafood Soup Recipe

A delicious bowl of soup on a cold winter night will warm your soul and bring smiles to your dinner table. You can make those warm smiles even bigger by filling that bowl with the big flavors in Judy Blackwell’s seafood soup

“I love the soup for its flavor and seafood,” Blackwell said. “It is a favorite because it always makes me smile watching others enjoy it.”

Blackwell has been making this crowd-pleaser for years. You can add whatever seafood you prefer to the recipe. No matter what you add, it's easy to make and she says that the end result is always wonderful.

“Just adjust the seafood to what you like,” Blackwell suggests. “Shrimp is a must, but I also add scallops, which is not called for. If you prefer oysters, add those too.”

This is also a great recipe to make ahead of time.

“It is easy to make the night before,” Blackwell said. “Just simmer in the crock pot before serving.”

Seafood Soup

Ingredients:

1 lb. shrimp
1 lb. mini scallops
1 qt. oysters (Susan suggests using mushrooms if you don't like oysters)
1 lb.backfin crab
4 tbsp. green pepper
4 tbsp. green onions
6 tbsp. celery
1/3 cup butter
2 cans cream of shrimp soup
2-12 oz. cans evaporated milk
1 1/2 cup half & half
1 tsp. salt
1 tsp. seasoning
4 tbsp. dry sherry

Preparation:

1. Cut shrimp and oysters into smaller pieces.
2. Cook green peppers, onions, and celery in butter until tender.
3. Add oysters or mushrooms and cook until they curl.
4. Add remaining ingredients and simmer until shrimp is cooked or warm if already cooked shrimp.
5. Put in crockpot and keep warm until served.

Until next week, keep living a life filled with food, friends and fun! Happy Holidays!

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