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EXOTIC SHRIMP SOUP

A fusion of flavors in fantastic festive soup.
Makes 8 (1-cup) servings


Ingredients

• 1 1/2 cups chopped Roma tomatoes
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 4 cups fat-free chicken broth
• 2 cups peeled, chopped sweet potatoes (yams)
• 1/2 cup chopped zucchini
• 1 pound medium peeled shrimp
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon chipotle chili powder
• 1 teaspoon coconut extract
• 1/2 cup frozen pineapple juice concentrate, thawed
• 1 cup frozen corn
• Salt and pepper to taste


Directions

1. Coat large nonstick pot with nonstick cooking spray. Sauté tomatoes, onion, garlic until tender, 5-7 minutes.

2. Add broth, sweet potatoes, and zucchini, bring to a boil. Stir in shrimp, oregano, chili powder, coconut extract, and pineapple juice.

3. Cook over low heat until sweet potatoes are tender and shrimp are almost done. Add corn, continue to cook 5 minutes. Salt and pepper to taste. 

Terrific Tidbit:
Chili powder may be substituted for chipotle chili powder. The chipotle adds a smoky flavor.


Nutritional Information Per Serving:
Calories 150, Calories from fat (%) 5, Fat (g) 1, Saturated Fat (g) 0, Cholesterol (mg) 84, Sodium (mg) 315, Carbohydrate (g) 24, Dietary Fiber (g) 3, Sugars (g) 12, Protein (g) 12; Diabetic Exchanges: 1 starch, 1/2 fruit, 1 1/2 very lean meat

Recipe from trim&TerrificT Gulf Coast Favorites by Holly Clegg
(Holly Clegg Publications; September 2008; $24.95, ISBN: 978-0-9815640-05/soft cover).