Green Soup With Baby Shrimp And Basil Recipes

CAJUN SHRIMP AND GREENS SOUP

Steps:

• Whisk together flour and oil in heavy 6-quart sauce pot over medium-high heat 4 to 5 minutes or until smooth and lightly browned. Stir in Cajun seasoning; cook 1 minute.
• Add tomatoes with juice, thyme and garlic; bring to boil. Reduce heat; simmer 5 minutes. Add salad; cook stirring 1 to 2 minutes. Add shrimp; cook, stirring, until heated through. Season with pepper, to taste.

GREEN VELVET SOUP

Steps:

• In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth. Bring to a boil, then reduce heat, cover and simmer 1 hour.
• Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
• Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.

GREEN SOUP WITH BABY SHRIMP AND BASIL

Steps:

• Place the cucumbers, scallions, jalapeno, cilantro and buttermilk in a blender and blend until smooth. Stir in lemon juice, 1/2 teaspoon salt and pepper to taste. Chill in refrigerator.
• Place the 1/2 lemon and 1 1/2 cups water in a medium saucepan and bring to a boil. Reduce to a simmer, add the shrimp, cover and cook until the shrimp turn pink, about 3 minutes. Drain. When the shrimp are cool enough to handle, peel them. Season with salt and pepper to taste.
• Taste the soup and adjust seasoning. Divide among 4 bowls and top with shrimp. Garnish with the basil and serve immediately.

CREAMY SHRIMP ALFREDO WITH TOMATO AND BASIL

Steps:

• Heat olive oil in deep 12-inch skillet over medium-high heat and cook onion, celery, red pepper and garlic 5 minutes or until vegetables are tender. Stir in broth and bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Stir in sauces. Simmer, stirring occasionally, 15 minutes. Stir in shrimp and cook, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in hot pepper sauce. Serve shrimp mixture over hot fettuccine.

VEGGIE SOUP WITH BASIL SAUCE

Steps:

• In a large pot over high heat, combine the potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. (Note: Add water as necessary to cover vegetables.)
• When the soup is done, add the beans and corn and simmer for an additional 5 minutes. To make sauce, in a blender or food processor, combine the basil, pureed tomatoes, garlic, oil, Parmesan cheese and salt and pepper to taste. Blend until smooth, stir this sauce into the soup and serve.

SHRIMP RISOTTO WITH BABY SPINACH AND BASIL

Steps:

• In medium saucepan, bring 6 cups broth to simmer. Add shrimp. Turn off heat, cover, and set aside until shrimp are just opaque in center, about 3 minutes. With a slotted spoon, move shrimp to a small bowl; cover and keep warm. Cover broth to keep warm.
• In heavy large saucepan, heat oil over medium heat. Toss in chopped onion and sauté until tender, about 5 minutes. Stir in garlic for 1 minute. Stir in rice until edge of rice is translucent but center is still opaque, about 2 minutes. Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes.
• Add ¾ cup chicken broth and simmer until almost all broth is absorbed, stirring frequently, about 2 minutes.
• Continue add broth in this manner a half cup at a time until rice is just tender and mixture is creamy, about 25 minutes total. During last 5 minutes, add spinach in 4 batches, stirring and allowing spinach to wilt after each addition.
• Mix in shrimp, ½ cup Parmesan cheese, and basil.
• Season to taste with salt and pepper.
• Spoon risotto into shallow bowls and serve along with additional Parmesan cheese.

SAUSAGE, BEAN, AND TURNIP GREEN SOUP

Steps:

• Spray a stockpot with cooking spray and heat over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly and onion is transparent, 5 to 7 minutes.
• Add chicken broth, beans, turnip greens, diced tomatoes, garlic powder, basil, oregano, red pepper flakes, and bay leaf; bring to a boil.
• Simmer until greens are tender, about 45 minutes.