Lemon-Sesame Shrimp Soup
ounces fresh or frozen large shrimp in shells
tablespoon canola oil
cups coarsely chopped yellow, red, orange, and/or green sweet peppers (2 large)
cloves garlic, minced
cup small fresh broccoli florets
tablespoons reduced-sodium soy sauce
teaspoon crushed red pepper
cups coarsely chopped fresh kale or spinach
teaspoons finely shredded lemon peel
tablespoons lemon juice
tablespoon toasted sesame oil
Sesame seeds, toasted (optional)
- Thaw shrimp, if frozen. Peel and devein shrimp. Cut tails off shrimp. Rinse shrimp; pat dry with paper towels. Set aside. Cut green onions into 1/2-inch slices, keeping white parts separate from green tops. Set green tops aside. In a large saucepan heat oil over medium heat. Add white parts of the green onions and the sweet peppers; cook for 5 minutes, stirring occasionally. Add ginger and garlic; cook and stir for 1 minute more.
- Add the water, broccoli, soy sauce, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.
- Add shrimp and kale (if using). Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes or until shrimp are opaque. Stir spinach (if using), green onion tops, lemon peel, lemon juice, and sesame oil into hot soup just before serving. If desired, sprinkle with sesame seeds.
Nutrition Facts(Lemon-Sesame Shrimp Soup)
- Per serving:
- 155 kcal cal.,
- 6 g fat
- (1 g sat. fat,
- 2 g polyunsaturated fat,
- 3 g monounsatured fat),
- 86 mg chol.,
- 311 mg sodium,
- 11 g carb.,
- 3 g fiber,
- 4 g sugar,
- 15 g pro.
- Percent Daily Values are based on a 2,000 calorie diet