Spicy Shrimp and Rice Soup
- 4 cups fat-free (less-sodium chicken broth)
- 2 cups water
- 1 cup instant long-grain rice (such as Minute brand)
- 1 Tbs canola oil
- 1 tsp bottled minced garlic
- 1/2 tsp crushed red pepper
- 1 1/2 lbs large shrimp (peeled and deveined)
- 4 lime wedges
- Bean sprouts (optional)
- Sliced green onions (optional)
- Chopped fresh cilantro (optional)
- Sliced jalapeño pepper (optional)
- Combine chicken broth and water in a large saucepan, and bring to a boil. Stir in instant long-grain rice, and bring to a boil. Remove from heat, and let stand 5 minutes.
- Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, red pepper, and shrimp; sauté 3 minutes or until shrimp are done. Stir shrimp mixture into broth mixture. Divide soup evenly among 4 bowls, and serve with lime wedges. Top each serving with sprouts, onions, cilantro, and jalapeño, if desired
