Shrimp
Soup Recipe
Ingredients
:
3
tablespoons butter
3
celery ribs, sliced
1
small onion, chopped
1/3
cup lemon juice
6
garlic cloves, minced
1
to 2 tablespoons sugar
2
cans (14-1/2 ounces each ) Mexican petite diced tomatoes, undrained
1
pound peeled and deveined cooked shrimp (61-70 per pound)
1
can (6 ounces) tomato paste
Hot
cooked rice
Optional:
Lime wedges and chopped cilantro
In
a large skillet, heat butter over medium heat. Add celery and onion; cook and
stir until crisp-tender, 3-4 minutes. Add lemon juice, garlic and sugar; cook 1
minute longer. Transfer to a 3- or 4-qt. slow cooker. Add tomatoes with juices,
shrimp and tomato paste. Cook, covered, on low until heated through, 2-3 hours.
Serve with rice and if desired, lime wedges and top with chopped cilantro.
Nutrition
Facts :
1-1/2
cups: 313 calories, 11g fat (6g saturated fat), 195mg cholesterol, 712mg
sodium, 26g carbohydrate (16g sugars, 4g fiber), 28g protein.
