Recipe

Spicy Shrimp And Rice Soup Recipe

Add Step-by-Step Photos	Hayleesgrandma / All my dishes 1 year, 10 months ago 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. Cook:20m Servings:4	Hayleesgran
	soup seafood

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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

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.

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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