Mediterranean Shrimp Harbor Soup
Ingredients:
8 ounces scallops, sides removed (optional)
salt, black pepper
extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
peeled 1 1/2 pounds shrimp, deveined
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium yellow onion, chopped
6 garlic cloves, peeled and chopped
3 tablespoons tomato paste
1 tablespoon dried oregano, divided
7 cups low-sodium soup (vegetable or chicken)
3 large tomatoes, diced (canned diced tomatoes also work)
1 cup orzo pasta (preferably whole-wheat pasta)
6 ounces baby spinach
1 cup chopped fresh parsley leaves
1 cup chopped fresh dill, stemmed
1 lemon, juice 1 crushed red pepper flakes, Option
Mediterranean Shrimp Harbor Soup
Preparation:
If using scallops, pat dry and season with salt and pepper. Add olive oil to a hot frying pan and fry for about 1 1/2 minutes on each side until golden brown. Set aside.
In the same skillet, fry the shrimp for about 2 minutes on each side, adding more olive oil if needed. until pink but not fully cooked. Add a pinch of dried oregano.
Pour olive oil into a soup pot and heat over medium heat. Add bell pepper, onion, garlic, tomato paste, salt, and dried oregano. Cook for 5 minutes, stirring occasionally.
Add the stock and bring to a boil. Add the diced tomatoes and cook for another 3-5 minutes.
Once the pasta is boiling, add the orzo pasta, reduce the heat to medium and cook for 8 minutes, until tender.
Add spinach, parsley, dill, and lemon juice and mix.
Finally, add the scallops and shrimp and warm for 1 to 2 minutes. Adjust seasoning and add red pepper flakes if desired. Enjoy with crunchy bread.
Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes
Calories: Not available | Servings: 4-6