Tilapia & Shrimp with Asian Style Vegetables Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 353.8
- Total Fat: 2.3 g
- Cholesterol: 113.3 mg
- Sodium: 1,413.1 mg
- Total Carbs: 43.7 g
- Dietary Fiber: 6.8 g
- Protein: 36.2 g
View full nutritional breakdown of Tilapia & Shrimp with Asian Style Vegetables Soup calories by ingredient
Introduction
Okay...I was cleaning out the freezer and cupboard and threw this together. You may have to adapt some... ;-) Okay...I was cleaning out the freezer and cupboard and threw this together. You may have to adapt some... ;-)Number of Servings: 6
Ingredients
-
24 oz Tilapia fillets, thawed and cut into strips
6 oz Shrimp, cooked, deveined, shelled
1 3lb bag Frozen Asian Style Stir Fry Vegetables
1 lb Baby Red Potatoes
1 qt. Vegetable Broth
2 qt. Water
1 cup Tomato Sauce
1 10oz can RO TEL No Salt Added Diced Tomatoes & Green Chilies
1 tsp 30% less Sodium Old Bay Seasoning-
Tips
Add additional soy sauce, salt and pepper, etc. as needed to your liking.
Directions
1. Thaw the shrimp and fillets. Half the baby red potatoes if they're too big.
2. Place all of the ingredients EXCEPT the fillets and shrimp into a soup pot. Add the vegetable broth and water (adjust as needed) and bring to a boil. Lower to a simmer and cook for 30 minutes (or until the veggies are to your liking. Add any additional seasoning you desire.)
3. Add the fillets and shrimp, cover, simmer for another 10 minutes.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DAVENOHE.
2. Place all of the ingredients EXCEPT the fillets and shrimp into a soup pot. Add the vegetable broth and water (adjust as needed) and bring to a boil. Lower to a simmer and cook for 30 minutes (or until the veggies are to your liking. Add any additional seasoning you desire.)
3. Add the fillets and shrimp, cover, simmer for another 10 minutes.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DAVENOHE.