SHRIMP SOUP
Easy and good. Garnish with fresh scallions.
Provided by Jen
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, combine chicken broth, beef broth and shrimp consomme. Bring to a simmer, then strain.
- Return broth to pot and add shrimp and dill. Heat through and adjust seasonings. Garnish with chopped green onion.
Nutrition Facts : Calories 54.6 calories, Carbohydrate 0.8 g, Cholesterol 63.3 mg, Fat 1.1 g, Protein 9.8 g, SaturatedFat 0.3 g, Sodium 656.6 mg, Sugar 0.1 g
SIMPLE SHRIMP EGG DROP SOUP
Posted for ZWT6 for the Asian region. My hubby is so happy I'm part of ZWT this year as now I'm posting recipes that I can't eat (seafood allergy) but he can! Found this recipe in the Dec. 2009 Simple & Delicious magazine.
Provided by HokiesMom
Categories Clear Soup
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cornstarch, soy sauce, ginger and 1/2 cup water; set aside.
- In a large saucepan, combine broth and remaining 1 cup water. Bring to a simmer; add noodles. Cook uncovered for 15 minutes.
- Add broccoli and carrot; simmer 3-4 minutes longer or until noodles are tender.
- Drizzle beaten egg into hot soup, stirring constantly. Stir in cornstarch mixture and add to the pan then bring to a boil; cook and stir for 2 minutes or until slightly thickened.
- Add shrimp and heat through.
Nutrition Facts : Calories 192.7, Fat 4.2, SaturatedFat 1.1, Cholesterol 151.2, Sodium 209.2, Carbohydrate 18.9, Fiber 2.1, Sugar 1.8, Protein 20.5
SHRIMP AND EGG DROP SOUP
Frozen peeled and deveined uncooked shrimp are the main pantry ngredient to have on hand.
Provided by From Mitchell Davis, author of "Kitchen Sense" (Clarkson Potter, 2006)
Yield 4
Number Of Ingredients 11
Steps:
- 1 Bring the chicken broth to a boil in a large soup pot over medium-high heat; add the soy sauce, garlic and ginger root
- 2 Cover and cook for 10 minutes, then discard the garlic and ginger
- 3 Add the shrimp and cook until just cooked through
- 4 Combine the cornstarch and water in a small cup (to make a slurry)
- 5 Add to the soup, stirring constantly, along with the beaten egg and scallions
- 6 Cook until slightly thickened and egg is done; season with salt and white pepper to taste
- 7 Garnish with cilantro; serve immediately
Nutrition Facts : Calories 64 calories, Fat 2 g, Carbohydrate 6 g, Cholesterol 35 mg, Fiber 0 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 639 mg, Sugar g
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