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Soup: Hot Shrimp and Vegetable Soup




Source of Recipe


Recipe Exchange


Recipe Introduction


This zesty variation on chicken soup makes enough for two, but can easily be doubled. Start with chicken broth, but add Asian vegetables instead of the usual carrots and celery. Drop in baby shrimp and a dash of fresh lime juice for a zesty antidote to the cold.



List of Ingredients




1 tablespoon oil
1 cup sliced shiitake mushrooms
1 baby bok choy, thinly sliced (about 2 cups)
3 (1/4-inch-thick) slices ginger
1 (10 1/2-ounce) can chicken broth
1/8 teaspoon crushed red pepper flakes
2 tablespoons finely chopped green onions
6 ounces frozen raw baby shrimp (see Note)
1 cup cooked rice
1 tablespoon lime juice




Recipe



Heat oil in medium pan.
Add mushrooms, bok choy and ginger and saute 5 minutes or until mushrooms are tender. Add broth and bring to boil.
Reduce heat to low. Add red pepper flakes, green onions and shrimp and simmer 7 minutes or until shrimp are cooked through.
Stir in rice and heat 1 to 2 minutes. Add lime juice. Remove ginger slices.
Serve hot.
Makes 2 servings.

Note: Frozen shelled raw shrimp can be dropped frozen into a simmering pot. Also, the price increases with size.
Small shrimp are fine for soups, stews, pasta and any other mixed dishes.
Save your money for something splashy such as broiled shrimp with garlic butter.
Per serving: 316 calories; 9 g fat (1 g saturated fat; 26 percent calories from fat); 37 g carbohydrates; 129 mg cholesterol; 561 mg sodium; 24 g protein; 3 g fiber.