Roasted Garlic and White Bean Puree with Thai Basil Shrimp Salad

Stir the cilantro leaves into the red onion mixture. Divide the shrimp and soup among bowls. Top with the pickled onion, avocado and corn nuts; serve with lime wedges.

Whisk together the wine and the tomato paste in a medium saucepan until the tomato paste dissolves. Stir in the broth, fennel seeds, salt, cayenne pepper, paprika, bay leaf and thyme sprig; bring ...

This nutrient-packed soup combines tender shrimp, fresh vegetables and zesty homemade taco seasoning in a tomato-y broth. Loaded with healthy ingredients like peppers, corn and black beans, …

Looking for Something Else? Quick & Easy Highly Rated Healthy Surprise Me Shrimp, Corn, and Potato Soup Shrimp, Corn, and Potato Soup Shrimp-Corn Ceviche Shrimp Corn Dogs

Deselect All 1 pound medium Mexican shrimp, cooked, peeled, deveined, head and tail removed and reserved 2 cups water 2 tablespoons olive oil 1 cup chopped potato 1 medium onion, chopped 1 …

Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.

Ladle the soup into bowls. Top each bowl with 3 shrimp and some avocado, red onion, sour cream, cilantro leaves and lime wedges.

Add the shrimp and cook, stirring, until pink, about 1 minute. Whisk the cornstarch mixture and stir it into the soup; simmer until slightly thickened, about 2 minutes.

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot ...