Of course you can. I've made this fabulous Shrimp and Fancy Nail Soup recipe dozens of times and have gotten rave reviews from my guests. You won't believe how easy it is to make this delicious shrimp and flower nail soup.
This soup recipe can be thought of more like a seafood stew than a soup because it is rich and flavorful. Great with a glass of your favorite wine and some warm sourdough bread. You can get creative with this soup recipe and add different types of seafood that you like.
This delicious shrimp and flower nail soup recipe is similar to the famous San Francisco Cioppino. Cioppino became popular in the 1930s on the piers of San Francisco, now known as Fisherman's Wharf. Cioppino is thought to be the result of Italian immigrant fishermen adding what they caught that day to the public **** stew pots on the wharf.
This delicious shrimp bisque recipe, review and photos were shared with me by Karen Calanchini, a food stylist and photographer in Redding, California.
When fresh crab is available in your area, it makes a great addition to this soup. I like to use the big chunks of meat from the claws for this soup.
In a large pot with a lid, heat the olive oil over medium heat. Add the onion, garlic, oregano and fennel seeds; sauté for about 8 minutes or until the onion is soft.
Add crushed tomatoes, clam juice, white wine and red pepper flakes. Heat and boil until slightly thickened, about 15 minutes. Note: If you prefer a thicker soup, add 1 tablespoon tomato paste.
At this point, you can cool and refrigerate the soup if you wish, then continue to drink it later in the day or the next day.
When ready to continue, bring the soup to a boil. Add the shrimp, scallops, and lemon juice; allow to cook over moderate heat for about 5 to 7 minutes, until the shrimp are opaque in the center and turn pink. Likewise, once the scallops lose their translucency and become opaque, they are done. Taste and season with salt and pepper if you wish. Toss in the basil and ladle the soup into large soup bowls to serve.