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Provengal Shrimp Soup With Summer Squash

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Ingredients
  Olive oil 2 Teaspoon
  Onion 1 Large, thinly sliced
  Garlic 1 Clove (5 gm), minced
  Canned diced tomatoes 29 Ounce (Two 14 1/2 Ounce Cans)
  Bell pepper 1 Small, seeded and cut into thin strips
  Yellow squash 1 Small, sliced and cut into thin strips
  Zucchini 1 Small, sliced and cut into thin strips
  Water 1 Cup (16 tbs)
  Medium shrimp 3⁄4 Pound, peeled and deveined
  Chopped parsley 1⁄4 Cup (4 tbs)
Directions

Heat the oil in a Dutch oven or large saucepan over medium heat.
Add the onion and garlic and cook, stirring, until the onion is translucent, about 6 minutes.
Add the tomatoes, bell pepper, yellow squash, zucchini, and water.
Bring to a boil, reduce the heat, and simmer, covered, until the vegetables are tender, about 10 minutes.
Remove 4 cups of the soup from the pot and let cool 5 minutes.
Working in two batches, puree the mixture and return it to the pan.
Bring the mixture back to a boil.
Add the shrimp and simmer, stirring frequently, until the shrimp are just opaque in the center, about 3 minutes.
Sprinkle with the parsley.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Summer
Ingredient: 
Shrimp

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