Crab and Shrimp Soup

Name: Crab and Shrimp Soup (Zuppa di Gamberetti e Granciporro)
Cuisine: Italian
Ingredients: 1 x 750 g-1 kg (1 lb 10 oz-2¼ lb) crab, cooked; 150 g (5½ oz) shrimps; 1 small onion, finely chopped; 50 ml (2 fl oz) extra virgin olive oil; 1 garlic clove, finely chopped; 1 fresh chilli, finely chopped; juice of ½ lemon; juice of 1 lime; fish or vegetable stock to taste; fish or vegetable stock to taste; 150 ml (5 fl oz) double cream; 4 tbsp chopped fresh coriander leaves; salt and pepper to taste; salt and pepper to taste

Zuppa di Gamberetti e Granciporro

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

One imagines that the time to eat this rich and warming soup would be in winter, but it is also excellent served chilled in summer.

Ingredients

1 x 750 g-1 kg (1 lb 10 oz-2¼

Europe
Italy
Fish course
Starter
Soup
Pescatarian
Gluten-free
Winter
Summer

Method

If you have cooked the crab yourself, leave it to cool, then crack the claws and extract the meat with the help of a skewer. Then open the main body and extract the brown and coral meat. Mix all the meat together in a bowl. Cook the shrimps in salted water for 6-8 minutes, then peel and chop roughly.

Fry the onion in the olive oil until transparent, th