Shrimp Hot and Sour Soup
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 190.4
- Total Fat: 3.5 g
- Cholesterol: 172.3 mg
- Sodium: 3,273.6 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 4.5 g
- Protein: 30.1 g
View full nutritional breakdown of Shrimp Hot and Sour Soup calories by ingredient
Number of Servings: 2
Ingredients
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1 lemon (washed)
4 cups shredded or sliced cabbage
4 cups water (divided) - or more
1Knorr vegetable bouillon cube, or 2 teaspoons vegetable broth seasoning
1/4 cup apple cider vinegar
1/4 cup Bragg's Liquid Aminos (or Lite Soy Sauce)
1/4 cup chopped raw onion
1 teaspoon chili powder
1/2 teaspoon dehydrated garlic
1/2 teaspoon Tabasco sauce
8 oz. raw shrimp
1 teaspoon Old Bay Seasoning
2 packets Stevia
generous grinding of pepper
red chili flakes
Directions
If using frozen shrimp, (I like raw, peeled shrimp -- if necessary I buy them with the tail on). Place the shrimp in cold water to thaw.
Cut the lemon in half crosswise (not end to end) and cut each half into 4 wedges. Remove as many seeds as you can see. Place the 8 lemon pieces in a small saucepan with 1 cup water. Boil wedges with the peel on until pulp comes out of the peel. May need to add a little water if it boils down too much. Scrape out as much pulp as you can with a spoon and discard the peel and any seeds.
While the lemon is boiling, place another (medium to large) soup pot on the stove. Add 3 cups water,the Knorr vegetable bouillon cube, the vinegar, and the Bragg's Liquid Aminos, and turn on the burner and let it begin to come to a boil. Then chop the cabbage (or use pre-packaged cabbage shreds) and add to the soup pot water. Add the 1/2 teaspoon of dehydrated garlic, the chopped onion, the chili powder, and the Tabasco. Grind in a generous amount of pepper. Add the lemon-water whenever it is ready .
Let all this come to a boil, then simmer until the cabbage is as tender as you like.
(You may cook the preceding mixture in a slow cooker for as many hours as you like if you wish.)
Just before you are ready to serve, heat a nonstick skillet on medium-high heat. Pull off the tail shells from the raw shrimp. Cut shrimp into bite size pieces. Dump into the hot
skillet, sprinkle with the teaspoon of Old Bay Seasoning, and stir fry with a little water as needed until done ( just a few minutes). Remove from heat and if this is for the main course, divide the shrimp between 2 large soup bowls. If this is for an appetizer, divide the shrimp between 4 soup bowls.
Stir 2 packets of Stevia into the cabbage soup, then divide the soup mixture among the bowls of shrimp.
Serve with additional Tabasco, and red chili flakes for those who prefer a spicier soup.
This recipe makes 2 main dish servings or 4 appetizer servings. The nutrition information is for 2 main dish servings, so count the appetizer servings as a half serving.
Number of Servings: 2
Recipe submitted by SparkPeople user ANTIOCHIA.
Cut the lemon in half crosswise (not end to end) and cut each half into 4 wedges. Remove as many seeds as you can see. Place the 8 lemon pieces in a small saucepan with 1 cup water. Boil wedges with the peel on until pulp comes out of the peel. May need to add a little water if it boils down too much. Scrape out as much pulp as you can with a spoon and discard the peel and any seeds.
While the lemon is boiling, place another (medium to large) soup pot on the stove. Add 3 cups water,the Knorr vegetable bouillon cube, the vinegar, and the Bragg's Liquid Aminos, and turn on the burner and let it begin to come to a boil. Then chop the cabbage (or use pre-packaged cabbage shreds) and add to the soup pot water. Add the 1/2 teaspoon of dehydrated garlic, the chopped onion, the chili powder, and the Tabasco. Grind in a generous amount of pepper. Add the lemon-water whenever it is ready .
Let all this come to a boil, then simmer until the cabbage is as tender as you like.
(You may cook the preceding mixture in a slow cooker for as many hours as you like if you wish.)
Just before you are ready to serve, heat a nonstick skillet on medium-high heat. Pull off the tail shells from the raw shrimp. Cut shrimp into bite size pieces. Dump into the hot
skillet, sprinkle with the teaspoon of Old Bay Seasoning, and stir fry with a little water as needed until done ( just a few minutes). Remove from heat and if this is for the main course, divide the shrimp between 2 large soup bowls. If this is for an appetizer, divide the shrimp between 4 soup bowls.
Stir 2 packets of Stevia into the cabbage soup, then divide the soup mixture among the bowls of shrimp.
Serve with additional Tabasco, and red chili flakes for those who prefer a spicier soup.
This recipe makes 2 main dish servings or 4 appetizer servings. The nutrition information is for 2 main dish servings, so count the appetizer servings as a half serving.
Number of Servings: 2
Recipe submitted by SparkPeople user ANTIOCHIA.
Member Ratings For This Recipe
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WALKMAMMAWALK
Did not like the addition of cabbage. The sodium is very high!! - 8/16/10
Reply from ANTIOCHIA (8/16/10)
Well, you can always cut back on the broth seasoning. The Old Bay Seasoning is just for sprinkling on the shrimp during sauteing, so you could just use less or none at all, but if you don't like cabbage, I can't help you there!!
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GODISMYLIGHT