Introduction
Looking for a 10-Minute Creamy Seafood dish that bursts with flavor while fitting into a busy schedule? This Fast Shrimp Soup style broth delivers restaurant‑quality comfort in under ten minutes, perfect for weeknight dinners or last‑minute gatherings. Dive into a silky seafood stew that combines the freshest ocean catches with a velvety cream base, and discover why this Seafood Soup Recipe is quickly becoming a kitchen staple. Explore more seafood recipes on our site, or see what the search results say about this instant delight.
Ingredients for 10-Minute Creamy Seafood
- 200 g mixed seafood (shrimp, mussels, calamari)
- 1 cup heavy cream
- 1 cup seafood stock or broth
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ cup white wine (optional)
- 1 tsp lemon zest
- ½ tsp smoked paprika
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Each ingredient is chosen to amplify the Instant Seafood Broth flavor while keeping prep time minimal. The quick‑cook mussels and tender calamari ensure a Quick Mixed Seafood Stew that feels indulgent without the lengthy simmer.
Timing
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Step-by-Step Instructions
- Heat olive oil in a large pan over medium heat and sauté the diced onion until translucent, about 1 minute.
- Add minced garlic and smoked paprika, cooking for another 30 seconds until fragrant.
- Pour in white wine (if using) and let it reduce by half, stirring constantly.
- Stir in the heavy cream and seafood stock, bringing the mixture to a gentle simmer.
- Add the mixed seafood, season with salt and pepper, and cook for 3‑4 minutes until the shrimp turn pink and the mussels open.
- Finish with lemon zest and chopped parsley, then give the 10-Minute Creamy Seafood a quick stir to combine all flavors.
- Serve hot, ladling the creamy broth over crusty bread or steamed rice for a complete meal.
This Fast Shrimp Soup method is beginner‑friendly and guarantees a silky texture every time, while the quick cooking preserves the natural sweetness of the seafood.
Nutritional Information
Each serving contains approximately 380 calories, 22 g protein, 12 g carbohydrates, and 28 g fats. This balanced profile makes the dish suitable for moderate‑calorie diets. Disclaimer: Nutritional values are estimates and may vary based on specific ingredients and portion sizes.
Healthier Alternatives
For a lighter version, substitute half of the heavy cream with low‑fat milk and use a splash of olive oil instead of butter. You can also replace traditional white wine with a splash of dry vermouth to reduce alcohol content while maintaining depth of flavor.
Common Mistakes to Avoid
Overcooking the seafood is the most common error; it turns rubbery and loses its delicate taste. Keep the heat moderate and remove the pan from the stove as soon as the mussels open. Additionally, avoid adding too much salt early on—season gradually to let the natural brine of the seafood shine.
Serving Suggestions
Pair the Seafood Soup Recipe with garlic‑buttered baguette slices, a crisp green salad, or a side of saffron rice. For a festive twist, garnish with a drizzle of chili oil and a sprinkle of toasted breadcrumbs for added crunch.
Storing and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of seafood stock if the sauce thickens too much. The dish also freezes well; portion into freezer‑safe bags and thaw overnight before reheating.
Conclusion
In summary, this 10-Minute Creamy Seafood delivers the ultimate blend of speed, taste, and elegance—making it a must‑try for any seafood lover. Give it a whirl tonight and experience a restaurant‑grade meal in the comfort of your own kitchen. Visit our seafood collection for more quick inspiration and start serving joy today.
FAQs
Q: Can I use frozen seafood instead of fresh?
A: Absolutely. Thaw frozen shrimp, mussels, or calamari in cold water, then pat dry before adding to the pan for the best texture.
Q: Is there a vegetarian version of this soup?
A: Yes. Replace the seafood with firm tofu cubes and use vegetable broth instead of seafood stock for a plant‑based twist.
Q: How can I make the broth thicker?
A: Stir in a teaspoon of cornstarch mixed with cold water during the final minute of cooking; it will instantly thicken the sauce.
Q: What wine pairs well with this dish?
A: A crisp Sauvignon Blanc or dry Riesling complements the creamy broth and accentuates the citrus notes.
Q: Can I add vegetables for extra nutrition?
A: Definitely. Toss in baby spinach, sliced bell peppers, or snap peas during the last minute of cooking for added color and vitamins.
Q: Is this recipe gluten‑free?
A: Yes, as long as you use gluten‑free wine and ensure the seafood stock contains no wheat‑based additives.
