Cauliflower And Grilled Shrimp Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tasty treat for a brunch , appetizer or special supper with a crispy salad and loaf of fresh bread, Ingredients:
ingredients |
3 tsp olive oil |
1/2 cup chopped red onion |
1/4 cup chopped celery |
4 cups cauliflower florets (about 1 1/2 lb) |
1/2 tsp ground coriander |
1 can (14.5 oz) low-sodium chicken or vegetable broth |
2 1/2 cups water |
8 large shrimp, peeled and deveined |
1/3 cup fat-free evaporated milk |
1/2 teaspoon salt |
1/4 tsp freshly ground black pepper |
Directions:
1. Preheat grill to medium high. Coat grill rack with cooking spray. Heat 2 teaspoons of the oil in pot over medium heat. Add onion and celery. Cook, stirring occasionally, 6 to 7 minutes. Stir in cauliflower and coriander. Cook 2 minutes. Add broth and water and bring to a boil. Reduce 20 minutes. Remove from heat and cool 5 minutes. Season shrimp with 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and remaining oil. Grill until opaque, 2 to 3 minutes per side. Puree soup in batches in blender. Return to pot. Stir in milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Warm over medium heat until heated through. Add shrimp.
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