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Spicy Shrimp and Rice Soup

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Ingredients

  • 4 cups fat free, less sodium chicken broth
  • 2 cups water
  • 1 cup instant long-grain rice
  • 1 T canola oil
  • 1 t bottled minced garlic
  • 1/2 t crushed red pepper
  • 1 1/2 lbs. large shrimp, peeled and deveined
  • 4 lime wedges
  • Optional
  • Bean sprouts
  • Sliced green onions
  • Chopped fresh cilantro
  • Sliced jalapeno pepper

Details

Preparation

Step 1

Combine chicken broth and water in a large saucepan, and bring to a boil. Stirl in instant long-grain rice, and bring to a boil. Remove from heat, and let stand 5 minutes.

Heat canola oil in large nonstick skilled over medium-high heat. Add garlic, red pepper, and shrimp; saute 3 minutes or until shrimp are done. Stir shrimp mixture into broth mixture. Divide out evenly among 4 bowls, and serve with lime wedges. Top each serving with sprouts, onions, cilantro, and jalapeno, if desired.

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