Recipe by Cooking Light October 2009


Recipe Summary

4 cups (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add shrimp to pan; sauté 2 minutes or until shells turn bright orange. Add onion, carrot, and celery; sauté 3 minutes or until tender. Add tomato paste, stirring well with a wooden spoon. Cook 8 minutes or until tomato paste turns orange, stirring constantly. Add 5 cups water; bring to a boil. Remove from heat.

  • Place half of shrimp mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining shrimp mixture. Return to pan. Bring to a simmer over medium heat; remove from heat. Let stand for 10 minutes. Strain the shrimp mixture through a fine sieve over a bowl. Discard solids.

Nutrition Facts

41 calories; fat 1.1g; saturated fat 0.1g; mono fat 0.6g; poly fat 0.4g; protein 2.6g; carbohydrates 6.4g; fiber 1.5g; cholesterol 9mg; iron 1.1mg; sodium 267mg; calcium 15mg.