seafood soup

Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.

Shrimp and Grits

water

Salt and pepper

grits

butter

cheddar cheese

shrimp,

bacon, chopped

lemon juice

parsley

scallions

garlic, minced

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Between ease of preparation, outcome and simplicity of ingredients, this recipe was a winner all-round. My family loved it. One key was to use chicken stock for the grits instead of water. I could have spiced it up quite a bit more for my own taste, but kept it mostly as-is except substituted cilantro for the parsley and added chopped ham along with the bacon.

Very good and quite easy to make.  Better than mine but if you tell anyone I will deny ever having said that!

Absolutely delicious and so easy.  The only substitution I made was chicken broth rather than water for the grits. 

Super easy and delicious. Made exact first time and it turned out good. Second time I used chicken broth for my grits and they tasted amazing!!!! Going to make again but add in some red pepper and asparagus to the shrimp. A good basic shrimp and grits recipe that can easily be tweaked to each individuals liking.

This was our first time eating shrimp and grits.  This recipe is delicious and the meal was very easy to make.  It is a very rich dish and no one was able to enjoy a second plate!  We added some extra black pepper and a dash of hot sauce to the shrimp because we thought it needed a little heat.  NYers like shrimp and grits!

This was my bf's first time eating shrimp and grits. His response? "This is so *expletive* good!" Haha. This really is a delicious recipe, the only thing I added was a dirzzle of chili oil around the grits. Be ready for a nap when you finish eating. 

Excellent recipe. Didn't have fresh parsley, so I substituted Cilantro. I think it may be better with the Cilantro. Plan to add chopped green chilies to the grits next time. 

Very good and easy too.  I dusted the shrimp with Old Bay before sautéing in the bacon fat.  How can you go wrong?  The grits were cheesy and flavorful.  I will definitely make this again.  Quick easy meal.

One of the very few recipes I followed verbatim. Nothing needs to be changed - this recipe is INCREDIBLE!  Served with Paula Deen's collard greens for a spectacular meal!<div> </div>

https://www.foodnetwork.com/videos/grits-with-shrimp-93113

Chef Bobby Flay does his take on Southern grits, with shrimp and cheese.

Grits With Shrimp

Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network.

Cioppino

olive oil

fennel bulb,

onion, chopped

shallots,

salt

garlic cloves, finely chopped

red pepper

tomato paste

tomatoes

dry white wine

fish stock

bay leaf

manila clams, scrubbed

mussels, scrubbed, debearded

large shrimp, peeled and deveined

fish

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Overall, this is a great recipe but my rating of 4 vs. 5 stars is because it needs a couple of tweaks.  First, I doubled the recipe because I had 12 over for dinner Xmas eve.  I've been enjoying my mother's Cioppino as long as I can remember because we celebrate my sister's birthday every Xmas eve; her actual birthday is Xmas.  I consider myself a Cioppino aficionado!!!!  Plus, I wanted to give my mom a break AND try to make it for the first time myself.  The fennel is really key too.  Don't skimp on onions, shallots or garlic and use all of it generously.  So I had the sauce simmering before adding the seafood and my husband walked in and said, "This is is not going to feed 12 people."  He was absolutely right.  Thank goodness I had a huge Costco size jar of Rao's plain marinara - the choice of most chef's if one must buy.  I dumped it in, even added more wine and let it simmer much longer - like 1.5 hours longer than the recipe calls for.  This is an important step because if you don't let the sauce simmer, the fennel needs to soften (even after sauteing it stays very firm and crunchy) and simmer more in the sauce/soup.  It also needed a touch of Italian seasoning - to your taste; it just needed it...Because it was Xmas eve, we individually broiled lobster tails and placed it on top of the soup as a final touch.  It was really good.

I've made this recipe AS IS, and it is excellent. Other times, unable to find seafood stock I've used chicken stock with clam juice to match the amount with success. I've used a little less onion, less shallot, more wine, whatever, crushed tomatoes instead of diced, etc, and basically this is an extremely forgiving recipe. I highly recommend making it. Do not skip the fennel or wine! 

Every Christmas Eve I make this recipe and it is perfect! I serve w pasta &amp; crusty bread on the side for dipping. The kids and adults look forward to it every year as part of the feast of 7 fishes! Thanks Giada 

<div>We made this tonight. We made a few changes to suit what we had in the frig and cabinet;  and ended up with fabulous cioppino.</div><div>1. I added 1 cup of chopped celery.</div><div>2. No shallots (non in our frig at the time)</div><div>3. I sauted the vegies in 1 cube of butter with a 1/2 tsp salt, instead of oil.</div><div>4. I made my fish stock from 1/2 lb. of raw shrimp, shells on, in 5 cups of boiling water.</div><div>5.We had a can of oysters in the cupboard, so we used the juice and added the oysters with the fish.</div><div>6. No crab.</div><div><br /></div><div>7. I used very good white wine.</div><div>8. At the last minute I added 1 more tsp. of salt, 1 tbls. Sugar, and 1/2 cup cheap red wine.</div><div>9. The bag of frozen fish had calamari, so I lightly sauted the pieces in butter before adding them.</div><div>It was fabulous. </div><div>P.S. We used 1 bag of CostCo frozen seafood; Mussels, shrimp, calamari, and 1 pound frozen cod (costco), the 1/2 pound shrimp from the broth (shells off), and the oysters from the can. </div><div><br /></div><div>The fennel is a MUST! </div><div>Thank for the base recipe!</div><div><br /></div>

Made the broth portion of this tonight with the intention of heating it and adding the seafood tomorrow.  My husband and I couldn’t stop “sampling”the broth all night.  It’s delicious.  Looking forward to tomorrow when we finally add the proteins.  

I cooked this Cioppino tonight for a dinner party and everyone was raving over it!  I love to cook and this is one of the best meals I have ever made.  It all started because I had some leftover seafood broth I saved from a Lousinana Boil I made last week with lobster, shrimp, mussels, potatoes, onions, celery, Old Bay and all the other ingredients it entails.  I altered this recipe to my tastes by adding some ground Italian sausage and a lb. of Maine crab meat to the shrimp, mussels and clams.  I also made saffron yellow rice to serve in the bowls with the Cioppino poured over it.  And I made garlic &amp; Italian herb butter I spread over a sliced bagette loaf of bread baked and then broiled to a nice toasty crunch.  This dish is going to be a top favorite to repeat many times in the future.  I highly recommend this recipe.  Simply delicious!  

It's already been said how great this recipe is, but I want to second the person who suggested scallops. For the fish, we used 3/4 lb. sea scallops cut in half laterally, and 3/4 lb. halibut. As said before, the timing for each fish is perfect. Even though it says it takes 90 minutes, this is a really easy recipe to make. It's hard to go wrong. The hardest part, really, is finding the most pristine shellfish and fish and being willing to spend the money for them. This was our Christmas dinner, and there were raves all around from the youngest to the oldest. This one's a keeper. And, it's very pretty!

I followed the recipe verbatim, but also included sea scallops.  This cioppino turned out better than any I've ever had anywhere. My sixteen year old son agrees that this is absolutely delicious!  The soup could easily stand on its own. The fennel is delightfully subtle alongside the onion, shallot, garlic and tomato. With all of the wonderful seafood, it's truly unbeatable.  The timing of the seafood additions was just right.  The mussels were plump and tender. I added the scallops with the shrimp and those were cooked perfectly.  I served this with buttery garlic sourdough baguette lightly toasted under the broiler.  Dipped in the soup, it's like heaven on Earth!  Thank you, Giada!

Made this last night and it turned out amazing.  I added some smoked paprika to the broth and it was heavenly.  Highly recommend it. 

This is one of our very favorite recipes.  It's relatively easy and quick so we can do it whenever we feel like a seafood fix.  And, the results are AMAZING!  This ciopinno is better than any similar dishes we've had in restaurants.  We usually do just half a recipe, and this gives us two dinners.  We've made the ciopinno using fish stock, seafood stock, and even clam stock interchangeably without noticing any important difference.  We routinely add scallops (same amount as the shrimp) which we cut in half cross-ways to get thinner rounds.  Our favorite fish for this dish is halibut.  It stays firm during cooking and seems to "fit."   In our view, sea bass isn't as good, and fish like cod, haddock, snapper, and grouper break up during cooking.  We sometimes add a bit of cod, however, to get some smaller pieces of fish throughout.  We've also tried lobster and king crab, but felt they only added to the price.  TRULY WONDERFUL!!

https://www.foodnetwork.com/videos/giadas-cioppino-0228316

Learn how to make Giada DeLaurentiis’ take on Cioppino.  This Italian-American soup is a lighter alternative to heavy holiday meals.

Giada DeLaurentiis' Cioppino

Peruvian Seafood Stew with Cilantro Broth- made with fish and shellfish, potatoes, carrots and the most flavorful delicious broth! Healthy, Paleo, Gluten free, Easy! Can be made in 35 minutes!

Peruvian Seafood Stew with Cilantro Broth

yellow onion-

green ancho chili

green bell pepper – chopped (optional)

garlic – rough chopped

coriander

cumin

chicken broth

water – divided

potatoes

carrots

cilantro,

lbs seafood,

cracked pepper

limes

Garnish: cilantro, thinly sliced jalapeño, dollop sour cream, crusty bread

Heat oil in a large heavy bottom pot, or dutch oven, over medium high heat. Add onion, and saute for 2-3 minutes, stirring often. Add ancho chili and bell pepper. Turn heat to medium and saute until tender about 10 minutes, stirring often.

Add garlic and spices and cook for two-three minutes or until fragrant.

Scrape this all into a blender and set aside.

In the same pot, add 4 cups chicken broth or stock, plus 1 cup water.

Add the small diced potatoes and carrots and simmer over medium heat until just tender, about 10 minutes.

In the meantime, add two whole bunches of cilantro to the blender, stems and all. I usually cut or twist off 1-2 inches off the stems, leaving the rest. Add 2 cups water to the blender. Bend everything until VERY smooth, at least 45 seconds! Smooth is key here! Set this aside.

Once the potatoes and carrots are tender, add all the seafood and simmer gently until desired doneness, or about 3-5 minutes ( taking in consideration, some things take longer to cook than others).

When seafood is cooked to your liking, stir in blended cilantro mixture from the blender.

Heat, to a gently simmer &#8211; but do not boil too long, or you will loose the lovely green color!

Squeeze limes to taste &#8211; I used 2 limes.

Taste and adjust salt and lime juice, adding more of each to your taste.

Serve in bowls with cilantro sprigs, optional jalapeño slices, lime wedges, sour cream (optional) and crusty bread.

I made this tonite with chickpeas because that’s what I had on hand, it was amazing! The broth is outstanding! My husband and I are already making plans to try it with chicken. I may someday do the seafood version too! I loved it so much!!!

A delicious and easy Cioppino recipe that&#x27;s made in the Crock Pot! This Fisherman&#x27;s Stew is loaded with shrimp, crab, clams and fish.

Cioppino Recipe For The Slow Cooker

(15 ounce) can petite diced tomatoes, NOT drained

red bell pepper, diced

onions,

celery stalks, diced

seafood stock stock

white wine ((or substitute with additional stock))

garlic

Italian seasoning

sugar

red pepper flakes ((optional))

firm-flesh fish fillets, skin removed,

crabmeat

clams,

basil

Salt and pepper,

Cioppino Recipe for the Slow Cooker

Combine tomatoes, bell pepper, onion, celery, seafood stock, tomato paste, wine, garlic, Italian seasoning, sugar, bay leaf, and crushed red pepper flakes in a large slow cooker.

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours (or until vegetables are tender).

Turn the slow cooker to HIGH heat. Stir in the shrimp, fish, crabmeat and clams. Cover and cook on HIGH for 20-30 more minutes (stirring twice), or until shrimp is opaque and fish flakes easily with a fork. Remove bay leaf.

Just before serving, stir in basil and parsley and season with salt and pepper, to taste.

Softshell turtles & chicken soup are the best for dietary therapy in Chinese medicine. To make meaty turtle soup, we blanched softshell turtle in 80-degree water to keep fresh and remove bad taste. And then, fried and added fine-tuned herbal ingredients that make soup has a strong meaty flavor. You would also feel a light sweet taste as the delicate finishing touch.


Nourishing Softshell Turtles Hot Pot Recipe

softshell turtles: 1

chicken: 1/2

green onions: 1

ginger: 1

bone soup: 6 bowls

Codonopsis pilosula (Dangshen): 1

red dates: 10

vegetable oil: 2 tablespoons

beer: 1 bowl

white pepper powder: 1/2 teaspoon

light soy sauce: 1 tablespoon

A simple recipe for Julia Child's bouillabaisse, the classic French seafood soup. The delicious soup with a simple rouille is full of shellfish, seafood and fragrant tomatoes and can be made in less than an hour.

Julia Child's Classic French Bouillabaisse

onion

leek

½ water

Fresh herb sprigs: thyme (parsley, fennel fronds and basil (in any combination))

orange peel (optional)

saffron

sea salt

fish heads (bones, trimmings, shrimp shells)

shrimp (save the shells

halibut

mussels or clams (scrubbed and mussels debearded)

Crusty bread (sliced, for serving)

roasted and peeled red bell pepper

red chili pepper pepper

garlic clove

bread crumbs almonds

parsley leaves

Heat the oil in a tall pot (I use an 8 quart stockpot) over medium heat; add the onion and leek and cook gently until softened. Stir in the garlic and cook for a minute until fragrant, then add the tomatoes, water, herbs, orange peel, saffron, salt and fish bones and shrimp shells. Bring to a simmer, then reduce heat so that the broth bubbles slowly without boiling.

Cook 30 minutes, then strain the broth into a large bowl or another pot and discard the solids.

Pour the broth back into the stockpot and bring to a boil. Add the shrimp and cook until they turn pink, a minute or two. Add the rest of the fish and shellfish, cover and simmer until the mussels or clams open (this will just take a few minutes).

Taste the soup and add more salt and freshly ground pepper if needed.

For the broth:

Puree everything except for the olive oil in a food processor until smooth. Slowly add the olive oil while processing to form a paste.

Toast the bread and brush with olive oil.

Serve the soup with bread and rouille.

Make the rouille:

Oyster House Clam Chowder

potatoes,

clam juice

salt pork

flour

half-and-half, scalded

Salt

Pepper

Hot pepper sauce

Worcestershire

Oyster crackers,

Bring potatoes and clam juice to a boil. Cook until potatoes are done. Add the clams, along with any surplus juice. Cook until tender, careful not to overcook and toughen the clams. Set aside.

Skin the salt pork, dice it, and saute in a pan. Cook until rendered. Add onions and saute until translucent. Add butter, melt, and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored.

Bring clams, juice and potatoes back to boil. Add cooked flour and salt pork mixture. Sauce will thicken, so stir often. Bring to a rolling boil. Add previously heated half-and-half to desired consistency. Season, to taste, with salt, pepper, hot pepper sauce, and Worcestershire sauce.

Great taste. Recipe brings flavors of Boston right to my dining room table.

This has become the day before Thanksgiving meal for my family. They all arrive from around the world and no particular schedule. I make a huge pot (double the recipe and everyone helps themselves when they want to eat. It is perfect

I liked this a lot but had a few glitches. I used a little bacon instead of pork and my own clam liquor (from 2 days before.  I used unsalted butter and canned clams.  The taste was good but very salty.  I didn't add salt.  Next time I'll use 1/2 the bacon and to be sure not to crisp nor  brown the bacon and onion.  I will be anxious to try it again with bottled clam liquor since fresh can be a little salty.

<br />I feel like I've tried them all and this is without a doubt my favorite!  Fairly easy to prepare and ALWAYS a hit with family and friends.

I've been to the Union Oyster House and this recipe is like visiting the restaurant again! It's absolutely delicious. It makes a large amount of soup. I may try to halve the recipe next time. For the whole recipe two large cans of clams w/their juice from Costco was perfect. There is 32 oz of juice plus the clams in each can.

Seriously, if I'd known how easy it would be so easy to make homemade clam chowder, I would have done it a long time ago! I divided the recipe by 4 because I just wanted enough for two people and I kinda wish I hadn't because I would have eaten the leftovers! With the recipe reduced, I completed the entire recipe-- from prep to bubbling deliciousness in about 40 minutes total. And it really hit the spot with some soft rolls-- crackers not needed. I used canned clams and it still came out great! Excellent and easy recipe!

This soup was very tasty.  At one point I had 4 burners going at once.  Perhaps my abilities weren't up to it, but it did seem a bit labor intensive.  Save the clam juice as you will add it to taste as well.<br /><br />I halved the recipe and it fed 6 with leftover for lunch the next day.

Classic Recipe. Tastes great.  Great texture without being thick and pasty.

I made this recipe last week for a group of friends and it was a huge success. The chowder was rich, creamy and so good. I highly recommend!

Portuguese Seafood Stew made with clams, shrimp, scallops and chorizo comes together in minutes!

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Top 21 seafood soup recipes from across the web

The most viewed seafood soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp and Grits

Cioppino

Cioppino

Peruvian Seafood Stew with Cilantro...

Cioppino Recipe For The Slow Cooker

Nourishing Softshell Turtles Hot Po...

Julia Child's Classic French Bouill...

Oyster House Clam Chowder

Portuguese Seafood Stew

Manhattan Clam Chowder

Lobster Bisque

Seafood Soup

Seafood Soup Recipe

Corn and Crab Chowder

Simple Seafood Soup Recipe

Italian Seafood Boil

New England Seafood Chowder

Gumbo

Seafood Soup

Fish Soup

Shrimp Bisque

The most viewed seafood soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine