Shrimp Creole Soup - 16g Carbs, 2g Fiber
From: www.cuisinerecipes.com
Include the juice from the can of diced tomatoes to give the broth of the soup a more prominent tomato flavor.
Total time: 45 min
Servings: 6 (6 cups)
COOK:
2 strips bacon, diced
ADD:
1 cup diced yellow onions
1 cup diced celery
1 cup diced red bell peppers
1 Tbsp minced fresh garlic
WHISK IN:
1/3 cup all-purpose flour
STIR IN:
4 cups low-sodium chicken broth
1 can diced tomatoes in juice (14.5 oz)
2 Tbsp fresh lemon juice
2 Tbsp Worcestershire sauce
1 Tbsp Tabasco sauce
1 tsp dried thyme
1 tsp sugar
1/2 tsp cayenne pepper
1 dried bay leaf
Salt to taste
ADD:
8 oz medium shrimp, peeled and deveined
Cook bacon in a large pot over medium heat until crisp.
Add onions, celery, bell peppers, and garlic; cook 4–5 minutes.
Whisk in flour; cook 2 minutes.
Stir in broth, tomatoes, lemon juice, Worcestershire, Tabasco, thyme, sugar, and cayenne. Add bay leaf and season soup with salt; simmer 10–15 minutes to thicken.
Add shrimp to soup and cook 3 minutes more.
Servings: 6 (6 cups)
Nutrition per Serving: 128 calories, 2g Total Fat, 1g Sat, 51mg Cholesterol, 593mg Sodium, 16g Carbs, 2g Fiber, 10g Protein
Posted by: chefgloria1030@yahoo.com
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