Guatemalan Style Seafood Soup Recipe
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I am really excited to be sharing with you another recipe. This time I will be sharing a recipe for Guatemalan Style Seafood Soup. I hope that you enjoy this recipe as much as our family does.
Guatemalan Style Seafood Soup Recipe
We love seafood, so when Harvest of the Sea reached out to see if I would use their Seafood Medley in a recipe I was thrilled. I have heard so many great things about this brand from friends in California. So I couldn’t wait to receive it. Because I knew that the Harvest of the Sea Seafood Medley brings blue mussels, shrimp, scallops, and calamari I knew it would be perfect for my Guatemalan style seafood soup.
It comes in a good size package and brings a good ratio of seafood. The seafood looks fresh and delicious. On the package, there are quick-cooking instructions too.
Ready to bring a seafood meal restaurant style to your dinner table that is ready to cook in 5 minutes? Definitely give this one a try. This frozen Seafood Medley creates a multi-flavor-filled dish for anyone to enjoy in the comfort of your own home. It’s perfect in many dishes, not just soups, add some pasta, pair it with fine wine, and voilà! You have yourself a dish you can eat year-round. And it’s keto, paleo, and Mediterranean diet-friendly too!
Okay now, let’s get on with the recipe. Don’t feel intimidated by the number of ingredients. They are all easy to find and will make the soup come out amazing! Also, the recipe is very easy so even beginner cooks are able to make it.
Guatemalan Style Seafood Soup
Ingredients
1 Package of Harvest of the Sea Seafood Medley
2 Large Potatoes
3 Stalks of Celery
2 Carrots
2 Roma Tomatoes
1 Small Onion
2 Tsp Minced Garlic
2-3 Tbsp of Oil
3 Ears of Corn
10 oz V8 Juice
8 Cups of Water
4 Tsp of Shrimp Bouillon Powder (optional, feel free to just use salt)
4 Tsp of Chicken Bouillon Powder (optional, feel free to just use salt)
Salt & Pepper to taste
Directions
In a stockpot heat up the oil and add the chopped onion, chopped celery, and garlic. Saute these until they are soft.
Add water to the pot and bring to a boil.
Once the water is boiling add the chicken and shrimp bouillon powders, and salt. Taste to make sure you like the level of salt and flavor. Then add the cut-up potatoes, carrots, and tomatoes. Cut the ears of corn into halves so you have 6 pieces and add them to the pot also. Cook until the potatoes and carrots are soft.
Add the full package of Harvest of the Sea Seafood Medley to the pot and boil for 5 minutes or until the shrimp have turned red and white in color.
Serve and enjoy!
Tips
These vegetables are what I use but feel free to change them up for your favorite veggies. This is how my grandma used to make it so I make it this way too.
To serve I place some rice in a bowl and cover it with the soup.
