Shrimp Zucchini Soup
From mangomouth 16 years agoIngredients
- medim yellow zucchini (also known as summer squash) shopping list
- medium green zucchini (frozen of both kinds can be used if unable to find fresh. Do not thaw completely, and add 5 min cooking time after addition of frozen items) shopping list
- 1 small bunch bok choy (not baby, just small bunch) shopping list
- 1 lb *uncooked* shrimp 60-74 or 50-60 count (again frozen can be used, make sure to follow thawing directions exactly as on package) shopping list
- 1 32 oz box chicken or vegetable stock shopping list
How to make it
- Shake stock well, pour into 4-6 quart stock pot over med high heat
- Rinse and devein shrimp (shell if neccisary)
- Slice zucchinis on diagonal into 1/4 inch coins
- Rinse and pat dry 1-2 leaves bok choy (3 if very small) Stack and bunch leaves to make cutting easier, and cut into 1/2 in wide strips, just to bottom of leafy part. Slice thick stalk into 1/4 inch wide pieces, on diagonal, to within 1/2 in of bottom. Discard woody end.
- Add zucchini to stock, cook for 2-3 min
- Add bok choy cook 2-3 min longer
- Add shrimp cook until shrimp are no longer grey or opaque, and are pink all the way through
- Remove from heat and serve immediately
- Does not keep well due to bok choy content
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