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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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FOUND IT. This recipe is from the book Apples to Zucchini: A Collection of Low Protein Recipes by Virginia Schuett and Dorothy Corry I adopted 9/15/2007. I found the CC information on 2/21/2008 Recipe corrected. Ingredients:
1 tablespoon virgin olive oil |
2 garlic cloves, chopped |
1 small onion, chopped |
1 red bell pepper, chopped |
1/4 teaspoon kosher salt |
2 teaspoons sweet curry powder |
3 stalks celery, chopped |
1 small zucchini, sliced |
1 sweet potato, diced |
1 quart vegetable broth |
8 ounces shrimp, rinsed |
1 lime, cut in wedges |
Directions:
1. Shrimp should be cooked cleaned and deveined.
2. In a soup pot, heat the oil and garlic over medium-high heat and cook, stirring, until pale golden (1 to 2 minutes).
3. Add onion and pepper, sprinkle with salt and tikka powder and cook, stirring, until soft (2-3 minutes).
4. Add celery, zucchini, and sweet potato and cook, stirring, for 2 minutes or until cooked through.
5. Add broth and shrimp, heat through and serve, garnished with a lime wedge.
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