Shrimp And Vegetable Soup

Gallery Shrimp and Vegetable Soup Credit: Paul Sirisalee Recipe Summary test hands-on: 15 mins total: 30 mins Yield: Serves 4 Nutrition Info Advertisement Ingredients Ingredient Checklist 2 tablespoons olive oil 1 onion, chopped 1 carrot, chopped 1 fennel bulb, chopped, plus fronds for serving 2 tablespoons tomato paste 1 pound peeled and deveined medium shrimp…

Gallery

Shrimp and Vegetable Soup

Credit:
Paul Sirisalee

Recipe Summary test

hands-on:

15 mins

total:

30 mins

Yield:

Serves 4

Nutrition Info

Ingredients

Ingredient Checklist

2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 fennel bulb, chopped, plus fronds for serving
2 tablespoons tomato paste
1 pound peeled and deveined medium shrimp
2 8-ounce bottles clam juice
1 14.5-ounce can diced tomatoes
kosher salt and black pepper

Directions

Instructions Checklist

Step 1

Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and chopped fennel and cook until softened, 6 to 8 minutes. Stir in the tomato paste.
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Step 2

Add the shrimp, clam juice, tomatoes and their juices, and 1½ cups water to the saucepan. Season with ½ teaspoon salt and ¼ teaspoon pepper. Simmer until the shrimp are opaque, about 2 minutes. Sprinkle with the fennel fronds.

Nutrition Facts

Per Serving:

248 calories; fat 9g; saturated fat 1g; cholesterol 176mg; sodium 945mg; protein 26g; carbohydrates 15g; sugars 5g; fiber 4g; iron 5mg; calcium 122mg.

Shrimp And Vegetable Soup

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

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