Shrimp & Calamari Soup

  • 1 2.5 lb bag Panamei Calamari Tubes
  • 1 12 oz. bag Panamei Large Shrimp
  • 1/4 cup coconut oil
  • 1 1/2 cup tomato sauce
  • 1/2 cup coconut cream
  • 1 quart seafood broth
  • 2 cups water
  • 3 medium carrots
  • 4 stalks celery
  • 4 stalks green onion
  • 4 cloves garlic
  • 1 medium onion
  • 8 oz mushrooms
  • Juice of 1 lemon
  • 1 lime
  • 2 tsp red pepper flakes
  • 1 tsp thyme
  • 1 tsp dill
  • 3 bay leaves
  • 2 tsp basil
  • 2 tsp oregano
  • Salt & pepper, to taste
  • Fresh parsley

Put 2 tablespoons of coconut oil in a soup pot, on medium heat.
Add in onions and crushed garlic.Then add in chopped carrots and celery. Cook down until tender.Pour in 1 quart of your broth, water, and tomato sauce.

Let this come to a boil, then reduce heat to a simmer. Allow the veggies and broth to simmer for about 30 minutes. Add all of your spices now, as well.

While the soup is simmering, start to peel your shrimp, if unpeeled. Cut your calamari tubes into about 1/2 inch pieces and let them sit in a bowl with lemon juice.

Chop up mushrooms and add them to the soup after it’s been simmering for
30 minutes. Add coconut cream (if using). Make sure the soup returns to a simmer if cooled off too much by the cream.

After the mushrooms have cooked for about 10 minutes, make sure the water is simmering and add all the shrimp and let them cook for about 3 minutes. Then, add the calamari (don’t add the lemon juice) to the soup and let the entire soup cook for another 2 minutes.

Turn off heat and remove pot from stove. Add in the juice of 1 lime, or more to taste. Enjoy with chopped green onion and fresh parsley (If you used Bay Leaves, donʼt forget to take them out)

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