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Shrimp Vegetable Soup Recipe

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Shrimp Vegetable Soup Recipe

Prep Time: Cook Time:

Ingredients

  • Shrimp, raw | 1.00 lb
  • Tomato paste, canned without salt | 2.00 tbsp
  • Fennel, bulb, raw | 1.00 bulb
  • Carrots, raw | 1.00 medium
  • Onions raw | 1.00 medium 2-1/2" dia
  • Olive oil | 2.00 tablespoon
  • Tomatoes, red, raw | 1.00 slice, thick/large 1/2" thick
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Clam and tomato juice, canned | 16.00 fl oz
Nutrition Facts (Per Serving)

Calories per serving: 238.50 mg

Fat per serving: 8.61 g

Saturated fat per serving: 1.13 g

Protein per serving: 17.58 g

Sodium per serving: 1,166.93 mg

Cholesterol per serving: 142.70 g

Instructions

  1. Peel and devein the shrimps; chop the fennel bulb and carrot. Take a large saucepan; heat the oil in it and then cook carrots, onion and fennel in it for about 8 minutes. Then add the tomatoes paste, stir.
  2. Now put the tomatoes, shrimps, clam juice and 1.5 cups of water in the pan together with the seasoning. Simmer for 2 minutes or until the shrimps are opaque.
  3. Scatter over the fennel fronds and serve 'Shrimp Vegetable Soup Recipe' hot.

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