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Shrimp & Greens Soup
Date added: December 7, 2007
- Servings: 4 change
- Calories per serving: 119
- Prep time: 10
- Cook time: 10
Ingredients
- 12 ounce-weight shrimp, mixed species, raw, med
- 1 large leek
- 2 garlic cloves minced
- 5 cup broth, chicken, light, fat free, rducd sod, cnd
- 1 tbsp herb, parsley, fresh, chpd
- 1/4 tsp marjoram, dried
- 1/4 tsp seasoning, lemon pepper
- 3 cup cabbage, bok choy, shredded, fresh
Recipe Method
1. Thaw shrimp, if frozen. Rinse and pat dry with paper towels. Set aside. Wash leek; trim roots from base. Cut leek in half lengthwise. Cut into thin slices (about 1/2 cup).
2. Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat over medium-high heat. Add leek and garlic to hot pot; cook about 2 minutes or until leek is tender. Carefully add chicken broth, parsley, marjoram and lemon-pepper seasoning. Bring to a boil; add shrimp. Return to boiling; reduce heat.
3. Simmer, uncovered for 2 minutes. Stir in the bok choy. Cook about 1 minute more or until bok choy is wilted.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 119 | 6% |
| Fat 2g | 2% |
| Cholesterol 129mg | 43% |
| Sodium 692mg | 29% |
| Carbohydrates 6g | 6% |
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