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Grilled Shrimp with Ginger Wasabi Soup Shooters

Top gazpacho shots with grilled shrimp for a light yet flavorful appetizer.

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  • Makes: 12 servings
  • Serving Size: 1/4 cup soup and 1 shrimp each
  • Yields: 3 cups
  • Prep: 15 mins
  • Cook: 15 mins
  • Cool: 15 mins

Grilled Shrimp with Ginger Wasabi Soup Shooters

Directions

  1. For soup, in a large saucepan cook onion in hot oil over medium-low heat for 5 minutes, stirring occasionally. Stir in ginger and garlic; cook for 30 seconds more. Add water, edamame, and rice. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until edamame and rice are very tender. Remove from heat. Stir in spinach, vinegar, soy sauce, wasabi paste, and 1/4 teaspoon salt; cool slightly.
  2. Transfer soup to a blender or food processor. Cover and blend or process until very smooth. Transfer soup to a bowl; cover and chill for 4 to 24 hours.
  3. Meanwhile, thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels. Sprinkle shrimp with 1/4 teaspoon salt and the pepper. Coat an unheated nonstick grill pan with cooking spray. Heat over medium-high heat; add shrimp. Cook for 2 to 3 minutes or until shrimp are opaque, turning once halfway through cooking. Transfer shrimp to an airtight container. Cover and chill for 4 to 24 hours.
  4. To serve, stir soup. Ladle chilled soup into twelve 3- to 5-ounce small decorative glasses or cups. Top each serving of soup with a grilled shrimp. If desired, sprinkle with sesame seeds.

Nutrition Facts (Grilled Shrimp with Ginger Wasabi Soup Shooters)

  • Per serving:
  • 51 kcal cal.,
  • 2 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 18 mg chol.,
  • 232 mg sodium,
  • 4 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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