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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 116.1
  • Total Fat: 1.7 g
  • Cholesterol: 51.6 mg
  • Sodium: 842.9 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 9.4 g

View full nutritional breakdown of Shrimp Soup - Mexican calories by ingredient
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Shrimp Soup - Mexican

Submitted by: LINNIEBETH

Introduction

Original recipe called for 1/2 Cup Tomato puree instead of the spinach. We felt the tomato overtook the shrimp and substituted them with spinach. The original recipe also called for dressing the soup with tortilla strips, we omitted these, and the soup is still very flavorful. Original recipe called for 1/2 Cup Tomato puree instead of the spinach. We felt the tomato overtook the shrimp and substituted them with spinach. The original recipe also called for dressing the soup with tortilla strips, we omitted these, and the soup is still very flavorful.
Number of Servings: 2

Ingredients

    1.5 C Chicken Broth 99% Fat Free
    .5 C Brown rice cooked (Mexican Rice okay)
    2 TBS Pico de Gallo
    .25 C Onions, diced
    1.5 TBS Cilantro, chopped
    .25 tsp Garlic Powder, or clove minced garlic
    1/8 tsp Cumin
    .5 C Mushrooms, fresh, sliced
    9 large Shrimp, halved longwise
    .75 C Spinach, rough chopped

    Recipe for Pico de Gallo in the Cooking instructions.

    Optional: 1/4C Tomato Puree

Directions

In medium saucepan combine the Broth, pico de gallo, onions and cilantro, garlic and cumin. (Tomato Puree if using).

Simmer 5 minutes and add Mushrooms, cook 3 minutes more. Stir in the cleaned and halved Shrimp and Spinach cook 2-3 minutes more. Garnish if desired with Tortilla Strips -( not included in Nutritional Info).

For Pico de Gallo
1 lg tomato, diced
1/2 med. onion, finely diced
1/4 C Chopped Cilantro
1 TBS Lime Juice
Salt to taste.
This make more than the 2 TBS in the recipe, can use as side dish for another meal.

Serving Size: 2 large servings






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