Sunday, April 3, 2011

Shrimp Soup & Salad

Two words: long weekend. Yes, it was a lot of fun, but it was also very looooong.

Today I've been pretty unproductive. I have been a couch potato, albeit one who showers. And I guess all the lying around inspired me to cook for lunch (even though its usually a dinner occurrence). Well that and the fact that I was looking through one of the books I got on Wednesday.

I found a recipe for soup that looked delicious and fresh. All I needed to make my day a little brighter! I made some changes and substitutions but it came out to be everything I was expecting. Oh and I modified it to make about a serving and a half.

Shrimp Vegetable Soup (adapted from Prevention's Cooking for Good Health)
  • 1 teaspoon ginger paste
  • 1 teaspoon olive oil
  •  11/2 cups chicken broth
  • 1/4 cup chopped carrots
  • 1/4 cup sliced mushrooms
  • 1/4 cup snap peas
  • 8 small shrimp (deveined and no tail)
  • Pinch of coriander
  • S & P
  1. Heat oil and ginger paste in a pot, stirring. Add chicken stock and bring to a boil.
  2. Add carrots and mushrooms and season with S & P. Cook for 1-2 minutes or until just tender, stirring occasionally. 
  3. Add shrimp, snap peas and coriander and cook for 1 more minute.

The salad was just a simple mix of greens with balsamic vinegar and mustard.

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