Ingredients Needed
- 6 Oz Potatoes, Peeled and Medium Diced
- 4 Each Cray Fish, cleaned and heads removed
- 4 Each Shrimp, peeled and deveined
- 1 Tbsp of Veg Oil
- 1 Tbsp of Butter
- 3 Tbsp of Julienned Onions
- 3 Cloves of Garlic, Slivered
- 3 Tbsp of Small Diced Carrots
- 3 Tbsp of Small Diced Celery Stems
- 3 Tbsp of Small Diced Sweet Potatoes
- 3 Tbsp of Small Diced Red Sweet Peepers
- 3 Tbsp of Whole Kernel Corn
- 3 Tbsp of Heavy Cream
- Salt and Black Pepper to taste Method
- Season shrimp and crayfish with minimally with salt and black pepper. Set aside to marinate.
- Meanwhile, place potatoes in a pot and cover with water to the mere top. Boil until potatoes are tender. Place potatoes and its water into a blender while it’s still warm and process until smooth.
- Season this potato water with salt and black pepper until favorable to your taste. Set aside.
- Place a sauté pan over medium heat, add the vegetable oil and butter and sauté the slivered garlic and onions until translucent. Add the carrots, celery, sweet potatoes, sweet peppers and corn and sauté until fragrant, maybe about three minutes. Season with salt and black pepper to taste and set aside.
- In a shallow sauce pan, pour your potato water in and bring to a simmering slight bubble. At this point, add your Cray fish and shrimp and poach for two minutes or until seafood is cooked.
- Get your soup bowl ready and pour the seafood and potato soup into the bowl. Drizzle on the sautéed vegetables atop the soup, and gingerly spoon on the heavy cream on the soup.
- Serve with a crispy piece of garlic bread or toast.
Recipe by Chef Jason Peru
