Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Oxmoor House January 1996

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Recipe Summary

Yield:
5 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and devein shrimp. Bring water to a boil in a large saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well, and set aside.

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  • Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add tomato and next 5 ingredients; saute 5 minutes or until onion is tender. Add broth; bring to a boil. Add shrimp, crabmeat, cilantro, and wine. Reduce heat, and simmer 2 minutes.

  • To serve, place 1 bread slice in each of 5 bowls; ladle 1 1/2 cups soup over each serving.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

229 calories; calories from fat 13%; fat 3.3g; saturated fat 0.6g; mono fat 1.3g; poly fat 1g; protein 22.9g; carbohydrates 24g; fiber 0g; cholesterol 135mg; iron 0mg; sodium 408mg; calcium 0mg.
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