Sun Dried Tomato Soup with Jumbo Shrimp & Ocean Scallops



Tomato-Basil Shrimp Stew

Tomato-Basil Shrimp Stew

Tomato-Basil Shrimp Stew

Yields: 6 servings | Serving Size: 1-3/4 cups soup | Calories: 301 | Total Fat: 5 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 192 mg | Sodium: 1067 mg | Carbohydrates: 37 g | Dietary Fiber: 6 g | Sugars: 9 g | Protein: 28 g | SmartPoints: 8

Ingredients

  • 1-2 pounds baby shrimp (regular sized shrimp is OK, too)
  • 2 cans tomato sauce
  • 1 can tomato paste (for added thickness)
  • 2-4 cups water or vegetable broth, depending on desired soupiness
  • Juice of 1 lemon
  • 1 can garbanzo beans
  • 1 chopped carrot
  • 2 minced garlic cloves
  • 1 tbsp. minced ginger
  • 2 tbsp. chopped fresh basil
  • 1 tsp. oregano
  • Salt & pepper - lots of pepper gives more zest!

Instructions

  1. *Add chopped zucchini/squash about 1 hour before soup is finished (Optional)
  2. Combine all ingredients in slow cooker and set on low for 3-4 hours, or until shrimp is thoroughly cooked. You can also cook in a pot on the stove top on low for about 1 hour before soup is finished (Optional)
  3. Combine all ingredients in slow cooker and set on low for 3-4 hours, or until shrimp is thoroughly cooked. You can also cook in a pot on the stove top on low for about 2 hours.





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Date: 06.12.2018, 18:46 / Views: 65435