SPINACH AND SHRIMP SOUP
Make and share this Spinach and Shrimp Soup recipe from Food.com.
Provided by karen in tbay
Categories Spinach
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat veg oil in large soup pot on med-high heat.
- Add onions and saute for 3 mins or til softened slightly.
- Add green onions,garlic,thyme,allspice and hot pepper of choice.
- Saute for 1 more minute.
- Add broth and bring to boil.
- Add spinach and coconut milk.
- Reduce heat and simmer for 10 to 15 mins or til spinach is limp.
- Remove hot pepper and discard.
- Add shrimp and cook for another 2 minutes or til pink and curled.
- Add lime juice, season well with salt and pepper.
GARLIC SHRIMP AND CHICKPEAS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the chickpeas with 1 tablespoon olive oil and 1/2 teaspoon salt in a large baking dish, then spread out in a single layer. Bake until golden, about 20 minutes.
- Meanwhile, toss the shrimp with 4 tablespoons olive oil, the garlic, lemon zest, red pepper flakes and 1 teaspoon salt in a medium bowl. Marinate 10 minutes.
- Remove the baking dish from the oven and scatter the shrimp over the chickpeas. Return to the oven and bake until the shrimp are pink, 5 to 8 minutes. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the parsley. Serve with lemon wedges.
Nutrition Facts : Calories 559, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 215 milligrams, Sodium 984 milligrams, Carbohydrate 40 grams, Fiber 9 grams, Protein 41 grams
SHRIMP, TORTELLINI & SPINACH
Enhance your tortellini and spinach with a dose of tasty shrimp. Shrimp, Tortellini & Spinach features garlic red pepper sauce and fresh basil.
Provided by My Food and Family
Categories Pasta
Time 20m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat dressing in large skillet on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.
- Drain pasta. Add to skillet with basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.
- Serve topped with cheese.
Nutrition Facts : Calories 240, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 135 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
ROASTED GARLIC AND SPINACH SOUP
You don't need to love spinach to enjoy this soup, but you do need to love garlic. This hearty soup is great at warming up chilled bodies on cold days.
Provided by NICOLLEBLUE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Heat olive oil in a stockpot over medium-high heat; saute garlic until browned on all sides, 3 to 4 minutes. Transfer garlic to a work surface, reserving oil in the stockpot. Slice garlic.
- Mix rice in the reserved oil until evenly coated; add tomatoes and cook, stirring frequently, until toasted and fragrant, about 10 minutes. Stir beef broth and spinach into tomato mixture; cook and stir for 5 minutes.
- Stir garlic into spinach mixture, cover stockpot, and simmer soup until flavors combine, 15 to 20 minutes. Season soup with salt and pepper.
Nutrition Facts : Calories 223.8 calories, Carbohydrate 34.8 g, Fat 6.2 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 1.1 g, Sodium 736.2 mg, Sugar 1.3 g
GARLIC SOUP WITH SHRIMP
Provided by Mark Bittman
Categories dinner, weekday, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine olive oil and garlic in a deep skillet or broad saucepan and turn heat to medium. Sprinkle cloves lightly with salt and pepper, and cook, turning occasionally, until they are tender and lightly browned all over, about 10 minutes; lower heat if they seem to be browning too quickly. Remove garlic with a slotted spoon.
- Turn heat to low and add bread (in batches, if necessary); cook on each side until nicely browned, about 4 minutes total. Remove bread, add stock and raise heat to medium high.
- When stock is nearly boiling, add shrimp and salt and pepper to taste. Cook until shrimp are pink, about 4 minutes. Place a piece of bread and some garlic cloves in each of 4 bowls; then ladle in a portion of soup and shrimp. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 940 milligrams, Sugar 0 grams
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