Spicy Shrimp and Rice Soup

Randy Mayor
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.

Yield:

4 servings (serving size: about 1 1/2 cups soup and 1 lime wedge)

Recipe from

Nutritional Information

Calories 315
Caloriesfromfat 20 %
Fat 6.9 g
Satfat 1.1 g
Monofat 3.1 g
Polyfat 1.6 g
Protein 38.8 g
Carbohydrate 21.1 g
Fiber 1.6 g
Cholesterol 259 mg
Iron 5.2 mg
Sodium 644 mg
Calcium 113 mg

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)

Preparation

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.

Note:

December 2005