| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 4 | Servings | ||
INGREDIENTS
| 1/2 | t | Sesame Oil |
| 2 | Fresh Scallions, Green | |
| Onions Thinly Sliced | ||
| 1 | Clove Garlic, Crushed | |
| 2 1/2 | c | Chicken Broth |
| 1 | 15-oz Cream-Style Corn | |
| 8 | oz | Medium Fresh Shrimp, Peeled |
| & Cooked | ||
| 1 | t | Green Chili Paste or Sauce |
| Optional | ||
| Salt & Freshly Ground Black | ||
| Pepper to Taste | ||
| Garnish with Fresh Cilantro | ||
| or Parsley Leaves | ||
| Chopped |
INSTRUCTIONS
Today's Souper Bowl recipe from The Cook & Kitchen Staff at Recipe-a-Day.com can be prepared with fresh or frozen shrimp. If you prepare this recipe with frozen shrimp, make sure to thoroughly rinse and defrost the shrimp prior to cooking and remove excess water with a clean towel if necessary. This is one of those quick & easy soup recipes you'll want to keep around in your files because it makes a great starter to nearly any dinner and a fresh change of pace for lunch. If using raw shrimp, cook them as directed on the package and set aside. Heat oil in a large, heavy-based saucepan over medium heat. Saute the scallions and garlic for 3 to 5-minutes until softened, but not browned. Stir in chicken broth, corn, cooked shrimp and chili paste or sauce. Increase heat slightly and bring to a boil, stirring occasionally. Reduce heat and simmer for 15-20 minutes. Season to taste and ladle into warmed soup bowls. Sprinkle with garnish and serve at once. Kitchen Staff Tip: If you don't happen to have cream-style corn, you can utilize ordinary canned or frozen corn. Just put it in your food processor and puree the corn for a few seconds until it is creamy, but still has texture. Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff <dailyrecipe-owner@recipe-a-day.com> on Jan 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 305
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 71.4mg
Sodium: 1507.7mg
Potassium: 905.4mg
Carbohydrates: 49.8g
Fiber: 11.8g
Sugar: 4.9g
Protein: 23.2g