Chilled Shrimp And Jicama Soup With Basil |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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Servings are set as an appetizer, but I make this to serve my family for dinner. Add some toasted garlic bread or a dinner roll and you are good to go to serve 4 for dinner or lunch. Ingredients:
2 medium cucumbers, peeled, seeded and chopped |
1/4 cup balsamic vinegar |
1 pound jicama, peeled and cut into 1/4 inch dice |
2 tablespoons splenda® no calorie sweetener, granulated |
2 teaspoons salt |
8 ounces small raw shrimp, peeled and deveined |
1/4 teaspoon salt |
1/2 teaspoon cayenne |
2 teaspoons olive oil |
2 1/2 cups 2% reduced fat milk |
2 1/2 cups low fat sour cream |
1/2 cup chopped basil |
1 medium red bell pepper, roasted, peeled and cut into 1/4 inch by 1 inch strips |
1 medium yellow bell pepper, roasted, peeled and cut into 1/4 by 1 inch strips |
Directions:
1. Puree the cucumbers with the balsamic vinegar in a food processor for about one minute or until smooth. Pour cucumber puree into a large bowl. Add SPLENDA® Granulated Sweetener and salt. Stir well. Add jicama and stir.
2. Place the shrimp in a medium bowl and sprinkle with 1/4 teaspoon salt and the cayenne pepper.
3. In a large skillet over high heat, heat the olive oil until lightly smoking. Add the shrimp and cook until they turn pink, about 2 minutes. Remove the shrimp and set aside.
4. Spoon the sour cream into a large bowl. Add the milk slowly while blending with a wire whisk. Add the cucumber and jicama mixture, shrimp, basil, and the roasted peppers and combine. Chill thoroughly and serve.
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