Paleo Soup Recipes: Shrimp & Mussels Soup

Paleo Soup Recipes:

Shrimp & Mussels Soup

Shrimp soup with mussels is a savory and flavorful dish. Loaded with fresh vegetables, this dish cooks quickly. The flavors are Thai inspired and the texture is rich and creamy. Make sure you clean the shrimp and mussels properly in order to have a positive experience with this dish.

The dish is easy to make, filling and can be served as an entire meal. Mussels and shrimp are a good source of protein, omega-3 fatty acids and are low in calories. 15 mussels have as much protein as a 6 ounce steak. Toasted bread cubes made with paleo bread are a lovely accompaniment to this dish.

Ingredients:

½ lb. uncooked shrimp, peeled and de-veined
1 pound mussels
¼ cup coconut oil
3 cloves garlic, minced
1 small onion, chopped
6 oz. tomato paste
½ teaspoon crushed red pepper
1 large shallot, chopped
2 bay leaves
2 teaspoons dried basil
1 bunch fresh parsley, chopped
2 large tomatoes, chopped
½ teaspoon ground black pepper
1 teaspoon dried thyme
2 teaspoon sea salt
6 cups fish or chicken stock

Directions:

1. Over medium heat place a large stockpot. Add coconut oil and allow it to melt. Add garlic and onions to the pot and sauté for about 5 to 7 minutes or until the onions turn soft.

2. Add tomato paste to the pot and combine by stirring. Next add the chopped tomatoes, crushed red pepper, bay leaves, thyme, stock, basil, salt and pepper and stir. Allow the mixture to boil and then reduce the heat. Cover the mixture with a lid and allow it to simmer for about 17 to 20 minutes.

3. Add shrimp and mussels to the pot and simmer for about 5 to 8 minutes or until the seafood is completely cooked through.

4. Transfer the mixture into bowls and garnish with parsley. Serve.

Save Print Paleo Soup Recipes: Shrimp & Mussels Soup Author: CavemanDietBlog.com   Ingredients

• ½ lb. uncooked shrimp, peeled and deveined
• 1 pound mussels
• ¼ cup coconut oil
• 3 cloves garlic, minced
• 1 small onion, chopped
• 6 oz. tomato paste
• ½ teaspoon crushed red pepper
• 1 large shallot, chopped
• 2 bay leaves
• 2 teaspoons dried basil
• 1 bunch fresh parsley, chopped
• 2 large tomatoes, chopped
• ½ teaspoon ground black pepper
• 1 teaspoon dried thyme
• 2 teaspoon sea salt
• 6 cups fish or chicken stock

Instructions

1. Over medium heat place a large stockpot. Add coconut oil and allow it to melt. Add garlic and onions to the pot and sauté for about 5 to 7 minutes or until the onions turn soft.
2. Add tomato paste to the pot and combine by stirring. Next add the chopped tomatoes, crushed red pepper, bay leaves, thyme, stock, basil, salt and pepper and stir. Allow the mixture to boil and then reduce the heat. Cover the mixture with a lid and allow it to simmer for about 17 to 20 minutes.
3. Add shrimp and mussels to the pot and simmer for about 5 to 8 minutes or until the seafood is completely cooked through.
4. Transfer the mixture into bowls and garnish with parsley. Serve.

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