Cauliflowersoup with Grilled Shrimp |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
from Prevention Magazine Ingredients:
3 tsp olive oil, divided |
1 cup red onion, chopped |
1/2 cup celery, chopped |
4 cups cauliflower florets (about 1 1/2 lb) |
1/2 tsp coriander |
29 oz chicken broth |
12 oz shrimp, peeled and deveined |
1/2 tsp black pepper |
1/3 cup evaporated milk |
Directions:
1. Preheat grill to medium high. Coat grill racks with cooking spray.
2. Heat 2 tsp oil in a soup pot over medium heat. Add onion and celery and cook stirring occasionally, 6 to 7 minutes. Stir in cauliflower and coriander. Cook 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover, and simmer until tender, 20 minutes. Remove from heat and cool 5 minutes.
3. Season shrimp with 1/4 tsp salt, 1/8 tsp pepper and remaining 1 tsp oil. Grill until opaque, 2 to 3 minutes per side.
4. Puree soup in batches. Return to pot. Stir in milk and remaining salt and pepper. Warm over medium heat until heated throughout. Serve with shrimp.
|
|