Sunday, July 24, 2016

Shrimp and Greens Soup

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.

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