Shrimp and Greens Soup
12 ounces peeled and deveined shrimp
1 leek, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
3 14-ounce cans chicken broth
1 tablespoon fresh parsley
1⁄4 teaspoon dried thyme, crushed
1⁄4 teaspoon lemon pepper
3 cups shredded spinach leaves
1. Rinse shrimp; pat dry with paper towels. Set aside.
2. In a large saucepan cook leek and garlic in hot oil over
medium-high heat about 2-3 minutes or until leek is tender.
Carefully add chicken broth, parsley, marjoram, and
lemon pepper. Bring to boiling; add shrimp.
Return to boiling; reduce heat
3. Simmer, uncovered, for 2 minutes. Stir inspinach leaves;
cook about 1-2 minute more or until spinach leaves is wilted.