Shrimp and Vegetable Soup

by madavibr

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Lommodo ligula eget dolor. Aenean massa. Cum sociis que penatibus et magnis dis parturient montes lorem, nascetur ridiculus mus. Donec quam felis,… Breakfast Shrimp and Vegetable Soup European Print This
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 fennel bulb, chopped, plus fronds for serving
  • 2 tablespoons tomato paste
  • 1 pound peeled and deveined medium shrimp
  • 2 8-ounce bottles clam juice
  • 1 14.5-ounce can diced tomatoes
  • kosher salt and black pepper

Instructions

  1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and chopped fennel and cook until softened, 6 to 8 minutes. Stir in the tomato paste.
  2. Add the shrimp, clam juice, tomatoes and their juices, and 1½ cups water to the saucepan. Season with ½ teaspoon salt and ¼ teaspoon pepper. Simmer until the shrimp are opaque, about 2 minutes. Sprinkle with the fennel fronds.
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Sonia 7 de julho de 2017 - 09:47

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Sonia 7 de julho de 2017 - 09:48

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Sonia 7 de julho de 2017 - 09:48

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