Recipes - GrilledSeafoodSoup

Grilled Seafood Soup

2 lb shrimp, shelled and deveined
1 lb scallops
1 cup olive oil
1 cup fresh lime juice
3 cloves garlic
1 tbsp vegetable oil
2 cups Nature Isle Tropical Chutney
5 cups clam juice or seafood stock
1 tbsp fresh basil
3 thick slices onion separated into rings
1 bell pepper, cored, seeded, and cut into chunks
1 or 2 jalapeno chilis, thinly sliced
salt and pepper to taste



Put the seafood in a glass bowl. Mix the olive oil, lime juice, and garlic together then pour over the seafood and stir so all the pieces are coated. Refrigerate the seafood while you prepare the barbecue. It will be easier to grill the seafood if it is threaded on skewers. Mound coals in the barbecue and let them burn until the flames have died and the coals are glowing, which should take 30 to 40 minutes. Spread the coals. Put the seafood on the oiled grill or tray and cook for 2 to 3 minutes a side; it does not have to be thoroughly cooked since it can finish cooking in the soup, but it should pick up color and flavor from grilling. Heat the vegetable oil in a large saucepan. Add the chutney and fry it for 5 minutes. Add the clam juice or seafood stock and the herbs. Bring to a boil, then reduce the heat and simmer, partially covered, for 15 minutes. Remove the cover and add the onion, bell pepper and chilis. Simmer for 3 to 4 minutes longer. Add the seafood and cook for 1 to 2 minutes. Add salt and pepper to taste.   [ back to soups ]

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