member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judi Mae       

Recipe Categories:

    SFD: Chilled Seafood Soup


    Source of Recipe


    Low-Fat Living Cookbook by Leslie L. Cooper

    * Exported from MasterCook *

    Chilled Seafood Soup

    Recipe By : Leslie L. Cooper
    Serving Size : 6 Preparation Time :0:25
    Categories : Fprocessor, Low-fat, Soups, Wine

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 cups water
    1 cup dry white wine or
    nonalcoholic white wine
    8 ounces medium shrimp -- peeled and deveined
    8 ounces scallops
    8 ounces salmon fillet -- skin removed, cut
    -- into bite-size
    -- pieces
    1 tablespoon unsalted butter or margarine
    1 shallot -- chopped
    1 garlic clove -- chopped
    1/2 sweet red or green pepper -- chopped
    1 small jalapeno pepper -- seeded and chopped
    -- (wear plastic gloves when handling)
    1 cup nonfat sour cream
    3 tablespoons fresh dill -- chopped
    grated rind of 1 lime
    1 pound lump crabmeat
    1 cup low-fat buttermilk
    salt -- to taste
    black pepper -- to taste
    hot-pepper sauce

    Bring the water and wine to a boil in a medium saucepan over high heat. Add the shrimp, scallops, and salmon. Reduce the heat to medium and cook for 2 to 4 minutes, or until the shrimp and scallops are opaque and the salmon flakes easily when tested with a fork. Using a slotted spoon, remove the seafood from the water and transfer to a plate. Place both the seafood and the stock in the refrigerator to cool.

    Warm the butter or margarine in a small no-stick skillet over medium heat. Add the shallots and garlic. Cook for 3 minutes.

    Transfer to a food processor. Add the red or green peppers, jalapeno peppers, sour cream, dill and lime rind. Process until smooth. Pour the mixture into a large bowl. Stir in the crab, buttermilk, reserved seafood, and reserved stock. Season with the salt, black pepper, and hot-pepper sauce. Refrigerate for at least 2 hours or up to 24 hours.

    Per serving:

    211 calories, 4.7 g fat, 27.2 g protein, 8.8 g carbohydrates, 0.4 g dietary fiber, 112 mg cholesterol, 279 mg sodium

    Judi's note: This can be prepared in a blender also but do not over process.

    Source:
    "Low-Fat Living Cookbook"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

    Start to Finish Time:
    "2:00"

    T(Total Time):
    "2:25"

    - - - - - - - - - - - - - - - - - - -


 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |