Spicy Shrimp And Rice Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Fine-tune the taste of this filling soup as you wish-intensify the flavor with cilantro, add heat with jalapeños, or provide a crisp bite with fresh bean sprouts. Serve with spiced baked wontons on the side. Ingredients:
4 cups fat-free, less-sodium chicken broth |
2 cups water |
1 cup instant long-grain rice (such as minute brand) |
1 tablespoon canola oil |
1 teaspoon bottled minced garlic |
1/2 teaspoon crushed red pepper |
1 1/2 pounds large shrimp, peeled and deveined |
4 lime wedges |
bean sprouts (optional) |
sliced green onions (optional) |
chopped fresh cilantro (optional) |
sliced jalapeño pepper (optional) |
Directions:
1. Combine chicken broth and water in a large saucepan, and bring to a boil. Stir in instant long-grain rice, and bring to a boil. Remove from heat, and let stand 5 minutes.
2. Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, red pepper, and shrimp; sauté 3 minutes or until shrimp are done. Stir shrimp mixture into broth mixture. Divide soup evenly among 4 bowls, and serve with lime wedges. Top each serving with sprouts, onions, cilantro, and jalapeño, if desired.
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