Quick, Easy -N- Fast Hot Shrimp and Vegetable Soup Recipe
1 T. oil
1 C. sliced shiitake mushrooms
1 baby bok choy, thinly sliced (about 2 cups)
3 (1/4-inch-thick) slices ginger
1 (10 1/2-oz.) can chicken broth
1/8 t. crushed red pepper flakes
2 T. finely chopped green onions
6 oz. frozen raw baby shrimp (see Note)
1 C. cooked rice
1 T. lime juice
Heat oil in medium pan.
Add mushrooms, bok choy and ginger and saute 5 minutes or until mushrooms are tender. Add broth and bring to boil.
Reduce heat to low. Add red pepper flakes, green onions and shrimp and simmer 7 minutes or until shrimp are cooked through.
Stir in rice and heat 1 to 2 minutes. Add lime juice. Remove ginger slices.
Makes 2 servings.
Note: Frozen shelled raw shrimp can be dropped frozen into a simmering pot.
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Quick, Easy -N- Fast Recipes