Shrimp Zuppa Toscana - 19.9g Carbs, 2.5g Fiber, 3.3g Sugar
From: Shrimp Recipes: The Beginner's Guide to Breakfast, Lunch, Dinner, and More (Every Day Recipes) by Ranae Richoux (Kindle)
Zuppa Toscana is an Italian soup traditionally made with bacon, sausage, and greens with a couple of other ingredients. This recipe is an example of the ability to replace many different meats with shrimp without skipping a beat.
Time: 1 hour
Serves: 6
1 lb lg large shrimp, peeled, deveined, and chopped
1 1/4 tsp crushed red pepper flakes
1/ 3 cup bacon bits
1 large onion, diced
2 garlic cloves, minced
2 russet potatoes, peeled diced
3 (8 oz cans) low - sodium vegetable broth
2 cups water
1/ 2 cup heavy cream
1/ 2 cup milk
1 cup kale, chopped
1. In a skillet over medium - high heat, cook sausage with pepper flakes until browned. Once browned, set aside.
2. In the same skillet over medium high, cook bacon bits until crisp. Add in garlic, shrimp, and onions and cook until onions are slightly caramelized. Transfer to a small stock pot.
3. Pour in broth and water and bring to a boil.
4. Add potatoes and kale and continue boiling until potatoes are soft.
5. Add heavy cream and milk and reduce heat to low. Allow to simmer for a few minutes.
Nutrition From: www.caloriecount.about.com
Servings: 6 // Serving Size: 419 g
Nutrition per Serving: 248 Calories, 86 Calories from Fat, 9.5g Total Fat, 4.3g Saturated Fat, 0g Trans Fat, 137mg Cholesterol, 594mg Sodium, 483mg Potassium, 19.9g Total Carbs, 2.5g Dietary Fiber, 3.3g Sugars, 21.5g Protein
Vitamin A 41% - Vitamin C 53% - Calcium 6% - Iron 4%
Nutrition Grade: B-
Good points:
High in vitamin A
Very high in vitamin B6
Very high in vitamin C
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