SHRIMP GUMBO SOUP

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 347.0
  • Total Fat: 7.7 g
  • Cholesterol: 154.0 mg
  • Sodium: 929.0 mg
  • Total Carbs: 46.8 g
  • Dietary Fiber: 3.8 g
  • Protein: 22.3 g

View full nutritional breakdown of SHRIMP GUMBO SOUP calories by ingredient


Introduction

Directions
1. In 4-quart Dutch oven, melt butter over medium heat. Cook onions, bell pepper and garlic in butter 5 minutes, stirring occasionally. Stir in flour. Cook over medium heat, stirring constantly, until bubbly; remove from heat.

2. Stir in remaining ingredients except shrimp, rice and parsley, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.

3. Stir shrimp into gumbo. Cover and simmer about 5 minutes or until shrimp are pink and firm. Serve soup in bowls over rice. Sprinkle with parsley.
 Directions
1. In 4-quart Dutch oven, melt butter over medium heat. Cook onions, bell pepper and garlic in butter 5 minutes, stirring occasionally. Stir in flour. Cook over medium heat, stirring constantly, until bubbly; remove from heat.

2. Stir in remaining ingredients except shrimp, rice and parsley, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.

3. Stir shrimp into gumbo. Cover and simmer about 5 minutes or until shrimp are pink and firm. Serve soup in bowls over rice. Sprinkle with parsley.
Number of Servings: 6

Ingredients

    Ingredients
    • 1/4 cup butter or margarine
    • 2 medium onions, sliced
    • 1 medium green bell pepper, cut into thin strips
    • 2 cloves garlic, finely chopped
    • 3 cups beef broth
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 can (14.5 oz) whole tomatoes, undrained
    • 1 Ib uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
    • 3 cups hot cooked rice
    • 1/4 cup chopped fresh parsley

Directions

1 SERVING (About 1 1/2 Cups): Cal 295 (Cal From Fat 80), Fat 9g (Sat 5g), Chol 130mg, Sodium 1,230mg. Carbs 40g (Fiber 5g), Pro 19g
% DAILY VALUE: Vit A 34%, Vit C 42%, Calc 12%, Iron 24%
EXCHANGES: 2 Starch, 2 Vegetable, 1 Lean Meat, 1 Fat
CARB. CHOICES: 2


Number of Servings: 6

Recipe submitted by SparkPeople user ZNUGGLEBABYGURL.