Redwall Otter's Hotroot N Shrimp Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 110.1
- Total Fat: 1.9 g
- Cholesterol: 147.3 mg
- Sodium: 587.1 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 2.5 g
- Protein: 17.2 g
View full nutritional breakdown of Redwall Otter's Hotroot N Shrimp Soup calories by ingredient
Introduction
In honor of Brian Jacques who died February of 2011.Enjoy on a cold night or when you want to test your strength! In honor of Brian Jacques who died February of 2011.
Enjoy on a cold night or when you want to test your strength!
Number of Servings: 6
Ingredients
-
3TBSP Paprika
1 TBSP Ground Black Pepper (or Peppercorns)
2 CUPS Chopped Scallions
12 CUPS Water
1 CUBE low-sodium stock OR 1 CUP low-sodium stock
6 LARGE Garlic cloves (I used 9)
1 tsp (mine was "heaping" but be careful!) Chili Garlic Sauce (Sriracha)
1 lb uncooked de-veined shrimp (mine were unpeeled)
Directions
This is for any Redwall-inspired meals or if you just want a spicy shrimp soup for the cold nights! Only the otters & moles can stand the spiciness, so taste while you are making it :)
Mix water, pepper and paprika together and heat it for 5 minueson low. Bring to a boil while adding the low-sodium stock cube (or replace 1 cup water with 1 cup stock) and 1 tsp garlic chili sauce. Gradually add green oinions and garlic. TASTE. If it is too spicy add water until it is better (and add stock or some salt for taste) The garlic and green onions will impart a stronger taste and make it a little spicier. Once you are settled on the flavor, add the shrimp (do not taste again until shrimp are fully cooked!)
Simmer until shrimp is cooked; warn people when you serve them! Also note that the paprika may boil up to the surface and collect around the edges of the pot. You can scrape it off or mix it back in, it will not affect the recipe.
Number of Servings: 6
Recipe submitted by SparkPeople user AUBRAZILLA.
Mix water, pepper and paprika together and heat it for 5 minueson low. Bring to a boil while adding the low-sodium stock cube (or replace 1 cup water with 1 cup stock) and 1 tsp garlic chili sauce. Gradually add green oinions and garlic. TASTE. If it is too spicy add water until it is better (and add stock or some salt for taste) The garlic and green onions will impart a stronger taste and make it a little spicier. Once you are settled on the flavor, add the shrimp (do not taste again until shrimp are fully cooked!)
Simmer until shrimp is cooked; warn people when you serve them! Also note that the paprika may boil up to the surface and collect around the edges of the pot. You can scrape it off or mix it back in, it will not affect the recipe.
Number of Servings: 6
Recipe submitted by SparkPeople user AUBRAZILLA.
