What’s for Dinner?
Exotic Shrimp Soup
This recipe is adapted from Holly Clegg‘s Trim & Terrific Gulf Coast Favorites.
Makes 8 (1-cup) servings
This recipe offers a fusion of flavors in fantastic festive main dish soup.
1 1/2 cups chopped Roma tomatoes
1 cup chopped onion
1 teaspoon minced garlic
4 cups fat-free chicken broth
2 cups peeled, chopped sweet potatoes (yams)
1/2 cup chopped zucchini
1 pound medium peeled shrimp
1/2 teaspoon dried oregano leaves
1/2 teaspoon chipotle or chili powder
1 teaspoon coconut extract
1/2 cup frozen pineapple juice concentrate, thawed
1 cup frozen corn
Salt and pepper to taste
1. Coat large nonstick pot with nonstick cooking spray. Sauté tomatoes, onion, garlic until tender, 5-7 minutes.
2. Add broth, sweet potatoes, and zucchini, bring to a boil. Stir in shrimp, oregano, chili powder, coconut extract, and pineapple juice.
3. Cook over low heat until sweet potatoes are tender and shrimp are almost done. Add corn, continue to cook 5 minutes. Salt and pepper to taste.