Colombian Shrimp Soup

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If you know Colombian chicken soup, or ajiaco, you know it's traditionally made with generous amounts of chicken and potato. This version is a simple, creamy soup that's as flavorful as it is filling but uses shrimp instead of chicken. Served with a slice of Spicy Corn Bread, it makes a meal.

140
Calories
1.5g
Fat
22g
Protein
6
Servings

Ingredients

4 c reduced-sodium chicken broth
1 medium onion (quartered)
2 jalapeno peppers (seeded and quartered)
8 clv garlic (crushed and peeled)
3 T finely grated Meyer lemon zest*
1/2 t cumin seeds
1 4-inch cinnamon stick
4 cloves
1 lb raw shrimp (26-30 per pound, peeled and deveined)
3 T Meyer lemon juice*
1/2 t salt
2 c Stonyfield Organic Plain Greek Nonfat Yogurt
hot sauce (optional, 1/4 teaspoon or to taste )
1/2 c chopped fresh cilantro
Nutrition Information: 
Serving Size: 
323.47
Calories: 
140
Calories from Fat: 
15
Total Fat: 
1.5g
Total Fat Percent: 
2%
Cholesterol: 
115mg
Cholesterol Percent: 
38%
Sodium: 
380mg
Sodium Percent: 
16%
Total Carbohydrate: 
8g
Total Carbohydrate Percent: 
3%
Dietary Fiber: 
1g
Dietary Fiber Percent: 
4%
Sugars: 
4g
Protein: 
22g
Vitamin A: 
6%
Vitamin C: 
25%
Calcium: 
10%
Iron: 
15%

Preparation:

Step 1

In a large stock pot, bring broth, onion, jalapeños, garlic, lemon zest, cumin seeds, cinnamon stick and cloves to a simmer. Cover, reduce heat and continue to simmer for 20 minutes. Strain the broth and discard solids.

Step 2

Return the broth to the stock pot and bring to a low simmer. Add shrimp, lemon juice, salt and hot sauce. Cook until the shrimp are pink and firm, about 3 minutes. In a separate bowl, temper yogurt by adding a couple tablespoons of warm soup at a time and stirring until the yogurt is warmed through. Mix the warm yogurt into the soup. Add cilantro and stir.

Step 3

*We recommend Meyer lemon for its distinct sweet, tart, floral taste. If Meyer lemon is not available, use 2 tablespoons of regular lemon juice plus 1 tablespoon orange juice and the zest from regular lemons.

Ingredients

4 c reduced-sodium chicken broth
1 medium onion (quartered)
2 jalapeno peppers (seeded and quartered)
8 clv garlic (crushed and peeled)
3 T finely grated Meyer lemon zest*
1/2 t cumin seeds
1 4-inch cinnamon stick
4 cloves
1 lb raw shrimp (26-30 per pound, peeled and deveined)
3 T Meyer lemon juice*
1/2 t salt
2 c Stonyfield Organic Plain Greek Nonfat Yogurt
hot sauce (optional, 1/4 teaspoon or to taste )
1/2 c chopped fresh cilantro
Nutrition Information: 
Serving Size: 
323.47
Calories: 
140
Calories from Fat: 
15
Total Fat: 
1.5g
Total Fat Percent: 
2%
Cholesterol: 
115mg
Cholesterol Percent: 
38%
Sodium: 
380mg
Sodium Percent: 
16%
Total Carbohydrate: 
8g
Total Carbohydrate Percent: 
3%
Dietary Fiber: 
1g
Dietary Fiber Percent: 
4%
Sugars: 
4g
Protein: 
22g
Vitamin A: 
6%
Vitamin C: 
25%
Calcium: 
10%
Iron: 
15%

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