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Shrimp & Okra Soup

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Submitted by AlwaysHisLady

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 907.2
POUNDS G OKRA
trimmed, sliced
¼ 59
CUP ML VEGETABLE OIL
1 453.6
POUND G TOMATOES
peeled, quartered
1 237
CUP ML ONIONS
chopped
1 237
CUP ML CELERY
chopped
¼ 59
CUP ML GREEN BELL PEPPERS
chopped
2 2
EACH EACH BAY LEAVES *
1 5
TEASPOONS ML THYME
fresh *
1 1
X X SALT
to taste *
1 1
X X CAYENNE PEPPER
to taste *
1 0.9
QUART L VEGETABLE STOCK *
2 2
EARS EARS CORN
fresh, cut, scraped off of cob *
1 453.6
POUND G SHRIMP
peeled, deveined

Directions

Bring to a boil, reduce the heat, cover and simmer for 15 minutes.

Return to a boil and add the corn.

Cook for 3 minutes. Add the shrimp and cook for about 4 minutes, or until the shrimp are cooked through.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 542g (19.1 oz)
Amount per Serving
Calories 324 43% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 221mg 74%
Sodium 296mg 12%
Total Carbohydrate 7g 7%
Dietary Fiber 8g 33%
Sugars g
Protein 59g
Vitamin A 40% Vitamin C 109%
Calcium 25% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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