Red Pepper Soup with Grilled Shrimp
Yield
10 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
fresh or frozen, in shells |
|
| 4 | teaspoons |
olive oil
|
|
| ¼ | teaspoon |
seasoning
or dried oregano, crushed, greek |
* |
| 1 | teaspoon |
butter
|
|
| 3 | medium |
sweet red bell peppers
cut up |
|
| 1 | medium |
onions
chopped |
|
| 6 | each |
garlic cloves
minced |
|
| 1 | large |
potatoes
peeled and cut into cubes |
*
|
| 14 ½ | ounce |
chicken broth
|
|
| ⅛ | teaspoon |
seasoning
or dried oregano, crushed, greek |
* |
| ¾ | cup |
milk, low-fat
1% |
|
| ¼ | cup |
Parmesan cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
fresh or frozen, in shells |
|
| 2E+1 | ml |
olive oil
|
|
| 1.3 | ml |
seasoning
or dried oregano, crushed, greek |
* |
| 5 | ml |
butter
|
|
| 3 | medium |
sweet red bell peppers
cut up |
|
| 1 | medium |
onions
chopped |
|
| 6 | each |
garlic cloves
minced |
|
| 1 | large |
potatoes
peeled and cut into cubes |
*
|
| 419.1 | ml/g |
chicken broth
|
|
| 0.6 | ml |
seasoning
or dried oregano, crushed, greek |
* |
| 177 | ml |
milk, low-fat
1% |
|
| 59 | ml |
Parmesan cheese
shredded |
|
Directions
Thaw shrimp, if frozen.
Peel and devein shrimp; rinse and pat dry with paper towels.
In large skillet heat 2 teaspoons of the olive oil over medium heat.
Add shrimp and the ¼ teaspoon Greek seasoning.
Cook, stirring often, for 2 to 3 minutes or until shrimp turn pink.
Remove from skillet.
Keep warm.
Add butter and remaining olive oil to skillet.
Cook peppers, onion, and garlic in hot oil mixture for 3 minutes.
Add potato, broth, and the ⅛ teaspoon Greek seasoning.
Bring to boiling; reduce heat.
Cover; simmer for 10 to 15 minutes or until potato is tender, stirring occasionally.
Cool slightly; pour into a food processor bowl or blender container.
Cover and process or blend until smooth (do in batches, if necessary).
Return to skillet.
Stir in the 1% lowfat milk; heat through.
Ladle into bowls.
Top with shrimp and sprinkle with Parmesan cheese.
