Seafood Soup

4 servings
  • 1/2 pound fresh or thawed medium-size shrimp, rinsed and drained
  • 1 can (14-1/2 oz.) no-salt added tomatoes
  • 1 can (8-3/4 oz.) no-salt added whole kernel corn
  • 3 tablespoons Kikkoman Less Sodium Soy Sauce
  • 2 tablespoons dry sherry
  • 1 teaspoon lemon juice
  • 1/2 pound bay scallops, rinsed and drained
  • 1 tablespoon cornstarch
  • 1 green onion and top, minced
  • Dash white pepper
  • Shell and devein shrimp, placing only shells in large saucepan. Rinse shrimp; drain.

  • Pour 3 cups water over shells; bring to boil. Reduce heat; simmer, uncovered, 20 to 25 minutes, or until liquid is reduced in half.

  • Strain liquid; discard shells and return stock to saucepan. Stir in tomatoes, corn, less sodium soy sauce, sherry and lemon juice; cover and bring to boil. Reduce heat; simmer 5 minutes.

  • Add shrimp and scallops; simmer, uncovered, 2 minutes, stirring occasionally to break up tomatoes.

  • Blend cornstarch and 1 Tbsp. water; stir into soup. Bring to boil; cook 1 minute, stirring constantly. Stir in green onion and pepper; serve immediately.

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