Shrimp Soup
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INGREDIENTS
- 1/2 lb Shrimp; tails removed,
- 2 Corn ears; kernels cut,
- 1 1/2 qt Shrimp stock
- Salt ; to taste
- 4 Red bliss potatoes; diced
- 3 tb Chopped cilantro
- 1 tb Crushed red pepper
- And the cobs reserved
- Black Pepper ; freshly ground
- 1 c Coconut milk
- 2 Lemongrass stalks; cut 1/2"
- Split lengthwise
- 2 tb Sliced scallions
INSTRUCTIONS
In a large soup pot combine stock, coconut milk, potatoes, corn kernels and cobs, lemongrass and red pepper. Bring to a boil, reduce heat and simmer 25 minutes. Remove corn cobs and lemongrass. Add shrimp, cilantro and scallions; adjust seasonings. Simmer until shrimp turn pink, about 5 minutes. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-090 broadcast 01-28-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-21-1998 Recipe by: Emeril Lagasse
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (79g) | ||
| Recipe Makes: 6 servings | ||
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| Calories: 78 | ||
| Calories from Fat: 74 (95%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.2g | 11 % | |
| Saturated Fat 7.2g | 36 % | |
| Monounsaturated Fat 0.4g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 5.8mg | 0 % | |
| Potassium 110.4mg | 3 % | |
| Total Carbohydrate 1.8g | 1 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 1.5g | ||
| Protein 0.9g | 1 % | |
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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. |
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Calories per serving: 78
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