Spicy Shrimp and Rice Soup
By á-43407
Rate this recipe
5/5
(1 Votes)
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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