This is from far the best Caribbean Shrimp Soup (changed after my taste in few years since I'm cooking it). A favorite of my family and almost a weekly must.
Taste this, close your eyes and you'll feel on a tropical island in wonderful Belize!
First, clean the shrimps (leave the tail on).
Second, clean and slice/dice all vegetables. Leave onion the last one as if is staying too long, is smelling.
In a pot with boiling water add onion & carrot (if the carrot is fresh, leave it to boil for 15 min, until soft). Than, add Zucchini, broccoli florets, green pepper, fresh parsley, coconut milk, shrimps, Consume de Pollo and the black pepper. Leave to boil for 5 minutes only.
The green vegetables need a very short time to boil as we want to keep the green colour fresh.
I always serve this with tortilla chips!
After you add all veggies, wait for the water to boil and than you count 5 minutes.
Serve with coconut rice or tortilla chips.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (291g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 205 | ||
Calories from Fat: 135 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 12.5g | 62 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 86.2mg | 27 % | |
Sodium 113.4mg | 4 % | |
Potassium 397.4mg | 10 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 4.8g | ||
Protein 13.9g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 205
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