Creamy Oyster-Shrimp Soup
From: Gisele, Quebec, Canada
Comments: Nourishing, American recipe.
IngredientsPreparation
  • 2 1/2 cups [625 mL] fresh cream
    or
    half whipping [35%] cream and half milk
  • 1/4 cup [60 mL] milk
  • 24 freshly shelled oysters, with juice
  • 8 ounces [227 g] shelled deveined shrimps
  • 1/4 teaspoon [1 mL] salt
  • 1/4 teaspoon [1 mL] white pepper
  • 1/2 teaspoon [2.5 mL] paprika
  • 1 tablespoon [15 mL] freshly chopped parsley
  • Into a casserole, stirring occasionally, heat together cream or cream and milk, along with 1/4 cup [60 mL] milk over low heat until just boiling.
  • Remove from heat; keep warm.
  • Transfer oysters, oyster juices and shrimps into a frypan.
  • Heat over medium heat stirring occasionally for 2 to 3 minutes, to warm-up oysters and shrimps.
  • Remove from heat and add to warm cream mixture stirring.
  • Season with salt, white pepper and paprika.
  • Pour into a warm soup serving bowl or warm individual bowls.
  • Serve immediately, sprinkled with freshly chopped parsley.