Try this Shrimp Soup recipe, or contribute your own.
Suggest a better description* Shrimp should be deveined and shelled and coarsely chopped. ** Jalapeno Pepper should be seeded and finely chopped. SOUP: Place shrimp, 1 cup of the broth and the Casera Sauce in blender container. Cover and blend on high speed until smooth. Heat shrimp mixture, remaining broth, the salt, saffron and pepper to boiling in 3-quart sauce pan. Mix water and corn starch; stir into shrimp mixture. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Remove from heat; stir in half and half. Sprinkle with parsley. CASERA SAUCE: Mix all ingredients in glass or plastic bowl. Cover and refrigerate up to 7 days. NOTE: Use leftover Casera Sauce for spicing soups to saucing seafood. Casera Sauce is delicious anywhere the zing of cilantro and jalapeno is welcomed. From Betty Crockers "Southwest Cooking" and from Tia Darrow. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest4.zip
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Serving Size: 1 Serving (894g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 55 | ||
Calories from Fat: 35 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 11.2mg | 3 % | |
Sodium 943.4mg | 33 % | |
Potassium 149.5mg | 4 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3g | ||
Protein 2.4g | 3 % | |
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: 55
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