Recipe

Shrimp Zucchini Soup Recipe

	Mangomouth / All my dishes 1 year, 8 months ago Thrown together on a whim, this soup has become an instant favorite. Fast and easy when you want a good bowl of soup without all the toil and trouble of most homemade soups.Easy to resize for 1-10 people! Prep:7m Cook:15m Servings:4	Mangomouth
	zucchini shrimp stock soup fast simple light

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Ingredients

medim yellow zucchini (also known as Summer Squash)

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)

1 small bunch bok choy (not baby, just small bunch)

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)

1 32 oz box chicken or vegetable stock

Directions

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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