Best Shrimp Soup With Lime Pickled Onions Recipes

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SOUTH BEACH THAI SHRIMP SOUP WITH LIME AND CILANTRO



South Beach Thai Shrimp Soup With Lime and Cilantro image

Appropriate for Phase I. In later phases, you can add cooked soba noodles. Substitute chopped scallions if you don't like cilantro.

Provided by TXOLDHAM

Categories     Thai

Time 27m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon canola oil
3 tablespoons fresh ginger, minced
1 small onion, thinly sliced
5 cups reduced-sodium chicken broth
1/4 teaspoon red pepper flakes
1 head napa cabbage, thinly sliced (about 3 cups)
1 1/2 lbs shrimp, peeled and deveined
2 tablespoons asian fish sauce
2 teaspoons lime zest
1/4 cup lime juice
1/2 cup fresh cilantro, chopped or 1/2 cup chopped scallion

Steps:

  • Heat oil in a large pot.
  • Add ginger and onion.
  • Cook, stirring frequently for about 3 minutes.
  • Add broth and red pepper flakes and bring to a low boil.
  • Add cabbage and cook for approximately 2 to 3 minutes.
  • Add shrimp, lime zest and lime juice.
  • Cook just until shrimp turns pink.
  • Serve hot sprinkled with cilantro or scallions.

BLACK BEAN SOUP WITH LIME SHRIMP



Black Bean Soup With Lime Shrimp image

A slight adaptation of Rachael Ray's recipe from Express Lane Meals. Just about everything in this book is great and easy.

Provided by ThinkAndDrive

Categories     Black Beans

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

5 tablespoons light olive oil
1 medium onion, chopped
5 garlic cloves, chopped fine
2 tablespoons chili powder
1 teaspoon cumin
1 tablespoon red pepper flakes
salt and black pepper
20 -25 medium shrimp
28 ounces black beans, drained and rinsed
20 ounces stewed tomatoes, chopped
4 cups vegetable broth
1/2 cup half-and-half
TABASCO® brand Chipotle Pepper Sauce

Steps:

  • Sweat the onions and half of the garlic in two tablespoons of the olive oil. Toss in the Cumin, Chile Powder, and Salt and Pepper. Cook for about three minutes on medium-high heat.
  • Peel, devein, and rinse the shrimp. Zest and juice the limes into a bowl and add the rest of the olive oil and garlic. Add the red pepper flakes to the bowl. Toss the shrimp in and allow to marinade.
  • Add the black beans to the onion mixture and mash about half of them. Add the tomatoes, Tobasco, veggie broth, and half and half. Stir until well mixed. Allow to come to a bubble and then lower the heat to simmer. Let the soup simmer for about 12 minutes.
  • In the mean time, cook the shrimp on both sides in a pan (no oil or butter) about two to three minutes a side. After you flip the shrimp, pour in the lime juice mixture to the pan to help "steam" the shrimp. You be the judge on when they're fully cooked.
  • Ladle out the soup into a bowl and add five shrimp to the bowl. You can add more salt or pepper to taste.

Nutrition Facts : Calories 314.5, Fat 12.4, SaturatedFat 2.7, Cholesterol 28.2, Sodium 626.3, Carbohydrate 39, Fiber 10.7, Sugar 5.8, Protein 14.3

CAROLINA SHRIMP SOUP



Carolina Shrimp Soup image

Fresh shrimp from the Carolina coast is one of our favorite foods. We add kale, garlic, red peppers and black-eyed peas to complete this wholesome, filling soup. -Mary Marlowe Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

4 teaspoons olive oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
5 garlic cloves, minced
1 bunch kale, trimmed and coarsely chopped (about 16 cups)
1 medium sweet red pepper, cut into 3/4-inch pieces
3 cups reduced-sodium chicken broth
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh chives, optional

Steps:

  • In a 6-qt. stockpot, heat 2 teaspoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook just until shrimp turn pink, 1-2 minutes longer. Remove from pot., In same pot, heat remaining oil over medium-high heat. Stir in kale and red pepper; cook, covered, until kale is tender, stirring occasionally, 8-10 minutes. Add broth; bring to a boil. Stir in peas, salt, pepper and shrimp; heat through. If desired, sprinkle servings with chives.

Nutrition Facts : Calories 188 calories, Fat 5g fat (1g saturated fat), Cholesterol 92mg cholesterol, Sodium 585mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

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