Spinach And Shrimp Soup Recipes

Steps:

• In a large pot, place first four ingredients (broth- ginger) and bring to a boil over medium-high heat.
• Add carrots and reduce heat to low and simmer for 5 minutes.
• Place miso in a bowl and whisk in 1/2 cup of the hot broth.
• Return all to pan.
• Return to a boil and add shrimp, spinach and shallot (or green onion).
• Simmer for 5 minutes or until shrimp is pink.
• Stir in chili oil and remove from heat.

Steps:

• Heat veg oil in large soup pot on med-high heat.
• Add onions and saute for 3 mins or til softened slightly.
• Add green onions,garlic,thyme,allspice and hot pepper of choice.
• Saute for 1 more minute.
• Add broth and bring to boil.
• Add spinach and coconut milk.
• Reduce heat and simmer for 10 to 15 mins or til spinach is limp.
• Remove hot pepper and discard.
• Add shrimp and cook for another 2 minutes or til pink and curled.
• Add lime juice, season well with salt and pepper.

Steps:

• Bring broth to a boil in a medium saucepan. Add shrimp to soup and bring back to a boil. Add spinach and bring back to a simmer.
• Pour beaten eggs into soup in a steady stream; eggs will curdle into ribbon shaped strands. Season to taste with salt and pepper and remove saucepan from heat. Immediately ladle into soup bowls and drizzle a few drops of sesame or chili oil or chili paste into your soup. Add drops of lime juice if you wish.

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add bell pepper and onion and sauté until almost tender, about 3 minutes. Add broth, spinach, cream and crushed red pepper. Cover pan and simmer until spinach is tender, about 3 minutes. Add scallops and simmer uncovered until just opaque in center, about 3 minutes. Mix in basil. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.

Steps:

• Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
• Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add garlic and pepper flakes; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Stir in tomatoes, tomato sauce, basil, oregano, salt and pepper. Cook and stir until sauce is slightly thickened, about 10 minutes., Add shrimp and spinach; cook and stir until shrimp turn pink and spinach is wilted, 3-5 minutes. If desired, sprinkle with cheese.

Steps:

• Bring a large pot of water to a boil. Reduce heat so the water simmers. Add the shrimp and cook until they turn pink, about 3 minutes. Drain, peel and devein the shrimp. Cut them in half, crosswise and set aside.
• Place the rice in a mixing bowl and toss with the lemon rind and lemon juice. Pour the chicken broth in a saucepan and bring to a simmer. Season with the salt and pepper to taste.
• Mound the rice mixture in the center of 4 soup plates. Top with the chopped spinach. Place the shrimp over the spinach. Divide the roasted garlic among the bowls and ladle the broth around the rice. Serve immediately.

Steps:

• Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes.
• Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over high heat, whisking constantly, then reduce heat to medium low, and simmer until the spinach is tender, 15 to 20 minutes. Garnish with shrimp to serve.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.
• Drain pasta. Add to skillet with basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.
• Serve topped with cheese.