Directions:
- In a blender, whirl 1 cup buttermilk, yogurt, arugula, 1/2 cup chives, parsley, and shallots until almost smooth. Pour into a bowl; stir in remaining buttermilk and the lemon juice. Season to taste with salt and pepper. Cover and chill until cold, at least 1 hour, or up to 1 day.
- Reserve about 1/4 cup shrimp; mound remainder equally in four wide, shallow bowls. Pour soup around shrimp; top servings equally with reserved shrimp and more pepper and chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 803.03 Kcal (3362 kJ) | ||
| Calories from fat | 175.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.47g | 30% | |
|---|---|---|---|
| Cholesterol | 768.48mg | 256% | |
| Sodium | 1810.43mg | 75% | |
| Potassium | 2190.58mg | 47% | |
| Total Carbs | 58.43g | 19% | |
| Sugars | 49.08g | 196% | |
| Dietary Fiber | 3.62g | 14% | |
| Protein | 103.09g | 206% | |
| Vitamin C | 83.7mg | 139% | |
| Iron | 6.9mg | 38% | |
| Calcium | 1684.5mg | 168% | |
| Amount Per 100 g | |||
| Calories | 59.59 Kcal (249 kJ) | ||
| Calories from fat | 13.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.45g | 30% | |
|---|---|---|---|
| Cholesterol | 57.03mg | 256% | |
| Sodium | 134.35mg | 75% | |
| Potassium | 162.55mg | 47% | |
| Total Carbs | 4.34g | 19% | |
| Sugars | 3.64g | 196% | |
| Dietary Fiber | 0.27g | 14% | |
| Protein | 7.65g | 206% | |
| Vitamin C | 6.2mg | 139% | |
| Iron | 0.5mg | 38% | |
| Calcium | 125mg | 168% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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