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Main dishes

Easy Shrimp & Scallop Soup

photo by:kraft
Made with sea scallops and large shrimp, this Italian-style soup is elegant enough for company but quick enough for a weeknight.
time
prep:
30 min
total:
40 min
servings
total:
6 servings

What You Need

1/2
lb.  uncooked deveined peeled large shrimp
1/2
lb.  sea scallops
2
Tbsp.  olive oil, divided
1
 onion, chopped
2
cloves  garlic, minced
2
cans  (14.5 oz. each) no-salt-added diced tomatoes with basil, garlic and oregano, undrained
1/2
cup  dry white wine
1
tsp.  crushed red pepper
2
Tbsp.  thinly sliced fresh basil
1
bunch  fresh marjoram leaves, divided
1/4
cup  KRAFT Shredded Parmesan Cheese

Make It

COOK and stir shrimp and scallops in 1 Tbsp. hot oil in large nonstick saucepan on medium heat 4 to 5 min. or until shrimp turn pink and scallops are opaque. Remove from pan; cover to keep warm. Heat remaining oil in saucepan. Add onions and garlic; cook and stir 4 to 5 min. or until onions are crisp-tender.

STIR in tomatoes, wine and crushed pepper. Bring to boil; simmer on medium-low heat 10 min.

ADD shrimp mixture, basil and half the marjoram; cook 5 min., stirring occasionally. Serve topped with cheese and remaining marjoram.

Kraft Kitchens Tips

Food Facts
Marjoram is an herb that is best added toward the end of the cooking time since both its flavor and aroma will be destroyed by high heat or prolonged cooking.
Substitute
Substitute chicken broth for the wine.
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