BIG TASTE FROM SHRIMP SOUP.Byline: Cathy Barber Dallas Morning News Herbed herbed adj. Flavored with herbs: herbed vinaigrette. Shrimp Soup, from "Mexican Light Cooking," by Kathi Long (Perigee), uses onions, tomatoes, peppers and herbs to give fresh flavor, but has only 124 calories per bowl. Serve it as a first course or with a stack of hot flour tortillas for a light lunch. 1 tablespoon olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. 1 medium white onion White onion is a type of dry onion that has a pure white skin and a sweet, mild white flesh. This onion is used in Mexican foods or complementing the flavors of other ingredients. , thinly sliced 1 pound ripe tomatoes, chopped 1 to 3 fresh OR canned jalapenos, seeded and minced (wear gloves when working with fresh chiles) 3 cups bottled clam juice 3 cups unsalted chicken broth Noun 1. chicken broth - a stock made with chicken chicken stock broth, stock - liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; "she made gravy with a base of beef stock" 1 teaspoon dried marjoram marjoram or sweet marjoram (mär`jərəm), Old World perennial aromatic herb (Marjorana hortensis) of the family Labiatae (mint family), cultivated in gardens for flavoring. OR oregano oregano (ərĕg`ənō), name for several herbs used for flavoring food. A plant of the family Labiatae (mint family), Origanum vulgare, 1 pound medium shrimp, shelled and deveined 1 lime, cut into wedges Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Add tomatoes and jalapeno; cook 3 minutes longer. Add clam juice, chicken broth and marjoram. Bring to a boil, reduce heat and simmer 5 minutes. Add shrimp and simmer about 5 minutes until pink, loosely curled and opaque throughout. To serve, divide shrimp evenly among 6 bowls and ladle broth and vegetables over shrimp. Serve with lime to squeeze over soup. Makes 6 servings. NUTRITIONAL INFORMATION PER SERVING: 124 calories; 4 grams fat; 55 milligrams cholesterol; 471 milligrams sodium; 27 percent calories from fat. CAPTION(S): PHOTO Photo (Color) Herbed Shrimp Soup is high in Mexican flavor and low in calories. Natalie Caudill/Dallas Morning News |
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