Shrimp And Vegetable Soup Recipes

ASIAN SHRIMP AND VEGETABLE SOUP

Steps:

• Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels; set aside. Diagonally slice the whole green onions into 1-inch-long pieces, keeping white parts separate from green tops. Set green tops aside.
• In a large nonstick saucepan, heat oil over medium heat. Add white parts of the green onions, carrot and mushrooms; cook for 5 minutes, stirring occasionally. Add ginger and garlic; cook and stir for 1 minute more. Add chicken broth, water, soybeans, soy sauce and, if desired, crushed red pepper to mushroom mixture. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or just until carrot is tender.
• Add shrimp and pea pods and/or bok choy to saucepan. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes or until shrimp are opaque. Stir in green onion tops just before serving. If desired, garnish with slivered green onions.

HOT-AND-SOUR SHRIMP NOODLE SOUP

Steps:

• Bring a large pot of salted water to a boil. Heat the coconut oil in a large saucepan over medium heat. Stir in the curry paste, fish sauce and brown sugar and cook, stirring, until the mixture darkens and starts sticking to the pan, about 1 minute. Add the chicken broth and 3 cups water. Bring to a boil, then reduce the heat and simmer 5 minutes.
• Meanwhile, halve the cherry tomatoes. Cut the bok choy into 1-inch pieces and chop half the cilantro.
• Add the rice noodles to the pot of boiling water and cook as the label directs. Drain the noodles and divide among bowls.
• Add the lime juice to the broth mixture; season with salt. Stir in the tomatoes and cook until softened, about 1 minute. Add the shrimp, bok choy and chopped cilantro. Cook until the shrimp is opaque, 1 1/2 to 2 minutes. Ladle the soup over the noodles and top with the remaining cilantro.

SHRIMP SOUP

Steps:

• In a large saucepan over medium heat, combine chicken broth, beef broth and shrimp consomme. Bring to a simmer, then strain.
• Return broth to pot and add shrimp and dill. Heat through and adjust seasonings. Garnish with chopped green onion.

SHRIMP AND VEGETABLE SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
• Roast in the preheated oven until vegetables are softened, about 15 minutes.
• While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
• Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.

SHRIMP AND VEGETABLE SOUP

Steps:

• Combine chicken broth, tomatoes and bay leaves and heat over low heat.
• Chop onions and other vegetables and pan fry veggies with spices, using oil or butter as needed to cook.
• Add vegetables to soup broth once cooked.
• Let soup simmer.
• Peel shrimp, chop and cook on skillet, then add to soup right before serving.

CURRIED SHRIMP AND VEGETABLE SOUP

Steps:

• Warm oil in large stockpot over medium heat.
• Add the onions, garlic, and gingerroot, and saute, stirring often, until the onions are soft and golden, about 10 minutes.
• Add the mushrooms and saute for 5 minutes.
• Sprinkle on the coriander, cumin, tumeric, and cayenne, and cook for 2 minutes, stirring often.
• Pour in the vegetable stock, coconut milk, and salt, then bring to a boil.
• Add the potatoes and cook for 10 minutes stirring occasionally.
• Mix in green beans, red bell pepper, and noodles and cook at a lively simmer until the vegetable start to get slightly tender, about 5 minutes.
• Add the shrimp and cook for about 5 more minutes (if frozen, cook until shrimp are heated through).
• Stir in the lemon juice just before serving.
• Serve with bread and enjoy!

SCANDINAVIAN VEGETABLE SOUP WITH SHRIMP

Steps:

• In a large saucepan combine the carrot, the peas, the cauliflower, the potato, drained, and the green beans with 2 cups salted cold water and boil the mixture for 7 minutes, or until the vegetables are tender. Add the spinach and cook the mixture, stirring, for 1 minute. In a small bowl whisk together the half-and-half and the yolk, stir in 1 cup of the vegetable mixture, a little at a time, and stir the yolk mixture gradually back into the pan. Cook the mixture, stirring, for 1 minute, or until a thermometer registers 160°F. (but do not let it boil). Add the shrimp and simmer the mixture for 1 minute, or until the shrimp are pink and just firm. Add the salt, the chopped dill, pepper to taste, and the Sherry, divide the soup between 2 large soup bowls, and garnish each serving with a dill sprig.