Recipe: Delicious Ship to Shore Soup

Ship to Shore Soup. Ship to Shore Entrees are served with all you can eat soup and salad, your choice of fries, two baked potatoes, a mountain of mashed potatoes or a mound of rice and vegetables, unless noted otherwise. A SAVEUR reader writes about the trip that inspired her Caribbean pumpkin soup recipe. "The Dish" is a column featuring stories and recipes from SAVEUR readers, adapted by. Shore Lunch is a branded line of great tasting, easy-to-prepare food products.

Sent by Jan Editor: I've shipped a variety of home-cooked food around the country, but never soup. Samir Hrichi is the Chef/Owner of Ship to Shore Restaurant located on the Historic Waterfront in Kingston, NY. Samir, a first-generation American, was born in NYC to parents of Latvian and Moroccan descent. You can cook Ship to Shore Soup using 14 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Ship to Shore Soup

1. Prepare 2/3 cup of twice ground chicken.
2. You need 1 tsp of grated onikn.
3. It's 1/4 tsp of pepper.
4. Prepare 1/4 tsp of basil.
5. Prepare 1/4 tsp of thyme.
6. Prepare 1/4 tsp of paprika.
7. You need 1 of egg white.
8. You need 1/4 cup of whipping cream.
9. You need 6 cup of of fish broth or chicken broth.
10. You need 1 tbsp of butter.
11. You need 3/4 cup of diced lobster meat.
12. Prepare 1 cup of peeled and deveined shrimp.
13. You need 1/2 cup of button mushrooms.
14. You need 1 cup of cooked long grain rice.

The influence of both cultures led Samir to incorporate exotic flavor profiles within his various culinary ventures, and ultimately his own. Shore Soap Co. channels their inspiration from the sea to create quality products that portray nature and simplicity. Depending on your perspective the sea can be many things; beautiful and alarming, serene and turbulent, warm and chilling. See great recipes for Nana's Ship Wreck Casserole, Ship to Shore Soup too!

Ship to Shore Soup instructions

1. in a mixing bowl combine the meat, onion, seasoning, egg, and cream.
2. press through a fine sieve and roll into small balls.
3. bring 1/3 of the broth to a boil.
4. drop the balls in the broth, reduce heat and summer for 10 minutes.
5. removed the meatballs.
6. heat the butter in a Dutch oven or large kettle.
7. saute the seafood and mushrooms together.
8. add the remaining broth, chicken and rice, reduce heat and simmer for 10 minutes.
9. serve.
10. ENJOY.

BLT CAESAR Smoked pork belly, beefsteak tomato, pecorino romano cheese, croûtons. SHIP TO SHORE CHOP CHOP SALAD Local kale, mixed greens, ceci beans, tomatoes, red onion, feta, olives, cucumbers, lemon thyme vinaigrette. HUDSON VALLEY MARKET GREENS Beefsteak tomato, country croutons, cherry vinaigrette. To try mouthwatering escargots, lobster bisque and scallops is a really good idea. Tasty crème brûlée can be eaten here.