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Shrimp & Okra Soup

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 pounds okra
trimmed, sliced
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¼ cup vegetable oil
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1 pound tomatoes
peeled, quartered
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1 cup onions
chopped
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1 cup celery
chopped
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¼ cup green bell peppers
chopped
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2 each bay leaves
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1 teaspoons thyme
fresh
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1 x salt
to taste
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1 x cayenne pepper
to taste
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1 quart vegetable stock
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2 ears corn
fresh, cut, scraped off of cob
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1 pound shrimp
peeled, deveined
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Ingredients

Amount Measure Ingredient Features
907.2 g okra
trimmed, sliced
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59 ml vegetable oil
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453.6 g tomatoes
peeled, quartered
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237 ml onions
chopped
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237 ml celery
chopped
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59 ml green bell peppers
chopped
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2 each bay leaves
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5 ml thyme
fresh
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1 x salt
to taste
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1 x cayenne pepper
to taste
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0.9 l vegetable stock
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2 ears corn
fresh, cut, scraped off of cob
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453.6 g shrimp
peeled, deveined
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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

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Nutrition Facts

Serving Size 542g (19.1 oz)
Amount per Serving
Calories 32443% 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?
 

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