Summer Tomato Soup With Shrimp, Zucchini, and Corn - 36g Carbs, 6g Fiber, 11g Sugar
{Suggestions: Cut back on salt by substituting no salt tomatoes, and do not add extra salt! Take care, Gloria}
From: www.realsimple.com - By Chris Morocco
Hands-On Time 20 min
Total Time 20 min
Serves: 4
2 Tbsp olive oil
2 poblano peppers, seeded and chopped
1 large onion, chopped
3 cloves garlic, sliced
Kosher salt and black pepper
2 small zucchini, chopped
1 28 oz can diced tomatoes
1 lb raw medium peeled and deveined shrimp
2 cups fresh (from 4 ears) or frozen corn kernels, thawed
Heat the oil in a large pot over medium-high heat. Add the poblanos, onion, garlic, and ½ teaspoon each salt and black pepper. Cook, stirring, until softened, 10 to 12 minutes. Add the zucchini and tomatoes (and their juices). Cook, stirring, until the zucchini is crisp-tender, 12 to 15 minutes.
Add the shrimp, corn, and 3 cups water. Bring to a simmer. Cook, stirring occasionally, until the shrimp are white throughout and the corn is tender, 5 to 6 minutes. Sprinkle with black pepper and serve.
Serves: 4
Nutrition per Serving: 300 Calories, 9g Fat, .5g Sat Fat,145mg Cholesterol, 1340mg Sodium, 21g Protein, 36g Carbs, 6g Fiber, 11g Sugar, 3mg Iron, 123mg Calcium
Posted by: chefgloria1030@yahoo.com
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