Creamy Garlic-Seafood Soup


Creamy Garlic-Seafood Soup

Total Time: 50 Mins


  • 8 ounces medium shrimp, shells and tails intact 
  • Cooking spray
  • 2 cups chopped onion 
  • 12 garlic cloves, crushed
  • 2 jalapeno peppers, halved
  • 1/4 cup dry white wine 
  • 6 cups water
  • 1 tablespoon butter 
  • 2 tablespoons all-purpose flour
  • 3/4 cup heavy whipping cream
  • 1 teaspoon salt, divided
  • 1/8 teaspoon saffron threads, crushed
  • 1 pound black snapper fillets, cut into bite-sized pieces
  • 3 tablespoons small cilantro leaves
  • 1 avocado, peeled, seeded, and chopped
  • 6 lime wedges


  1. Peel and devein shrimp, reserving the shells.
  2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add shrimp shells, onion, garlic, and peppers; sauté 3 minutes, stirring frequently. Add wine to pan; cook 3 minutes or until liquid almost evaporates, stirring occasionally. Add 6 cups water; bring to a boil. Reduce heat, and simmer 40 minutes or until liquid is reduced to 3 cups; strain over a bowl. Discard solids. Wipe pan clean.
  3. Melt butter in pan over medium-high heat. Stir in flour; cook 1 minute, stirring constantly. Gradually add 1 cup shrimp broth, stirring constantly with a whisk. Stir in remaining 2 cups broth, cream, 1/2 teaspoon salt, and saffron; bring to a boil. Cook 5 minutes or until slightly thick, stirring occasionally. Sprinkle shrimp and fish evenly with remaining 1/2 teaspoon salt; add to pan. Reduce heat, and simmer 3 minutes or until shrimp are pink and fish flakes easily. Remove from heat. Ladle about 2/3 cup soup into each of 6 bowls; top each serving with 1 1/2 teaspoons cilantro and about 1 1/2 tablespoons avocado. Serve with lime wedges