New Orleans Shrimp Soup
From Kokopelli 14 years ago
- 35 min to make
- Serves 5
1 1/2 cups equals 293 calories, 24 grams of protein The lime juice really sets this off. This is light and you may want to make additional rice to serve this over.
Ingredients
- 1 T canola oil shopping list
- 1 cup chopped onion shopping list
- 1/2 cup coarsely chopped celery shopping list
- 1 clove garlic shopping list
- 1/2 cup chopped green bell pepper shopping list
- 1/2 cup chopped red bell pepper shopping list
- 2 T flour shopping list
- 1 1/2 cups water shopping list
- 1/4 cup brown rice, uncooked shopping list
- 1 t chili powder shopping list
- 1/2 t ground cumin shopping list
- 1/4 t salt shopping list
- 14 1/2 ounce can no-added-salt whole tomatoes, undrained and chopped shopping list
- 1 can chicken broth shopping list
- 1 pound small fresh unpeeled shrimp shopping list
- 15 1/2 ounce can red beans, rinsed and drained shopping list
- 1 T lime juice shopping list
How to make it
- Heat oil in 6 quart sauce pan.
- Add onion, celery, garlic, and peppers; saute 5 minutes
- Sprinkle with flour; stir well, and cook an additional minutes.
- Add the next 7 ingredients.
- Bring to a boil; cover, reduce heat, and simmer for 20 minutes.
- While soup is simmering, peel and devein shrimp.
- Add shrimp and red beans to rice mixture, and stir well.
- Cook uncovered, 5 minutes or until shrimp is done.
- Remove from heat, and stir in lime juice.
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