Ginger Shrimp Soup
- Reviews 2
Ready In: 50 mins
Serves: 8
Ingredients
- 1 garlic clove, minced
- 2 tablespoons fresh ginger, minced
- 1 stalk celery, diced
- 1 small onion, diced
- 2 tablespoons olive oil
- 8 cups vegetable stock (canned is ok) or 8 cups chicken stock (canned is ok)
- 1 teaspoon dried thyme or 1 teaspoon fresh thyme
- salt and pepper
- 1⁄2 cup brown rice or 1⁄2 cup wild rice
- 12 shrimp, cooked, peeled
- 1⁄2 cup heavy cream or 1⁄2 cup half-and-half
- 2 cups of fresh Baby Spinach, torn into bite sized peices, stems removed
Directions
- In a large stockpot (8qt), begin by sauteing minced garlic, ginger, onion, celery in olive oil until onion & celery are soft and becoming translucent.
- Add the stock, salt & pepper and thyme, and bring to a boil. Reduce heat and add the rice.
- Cook until rice is al dente.
- Add the shrimp and spinach.
- Simmer until the spinach is wilted and the shrimp is heated through.
- Add the cream or half & half. Taste and adjust salt & pepper if necessary. Garnish with freshly grated parmesan cheese of your choice.
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