1 (22-oz) pkg refrigerated diced potatoes with onion (such as Simply Potatoes)
½ tsp salt
1½ lb peeled and deveined, large wild-caught raw shrimp
1 Tbsp chopped fresh chives (or use green onion)
Cut leek in half lengthwise, and thinly slice white and light green parts only. Rinse under cold water.
Cook bacon in a large Dutch oven over medium-high heat until crisp. Drain on paper towels, reserving 2 Tbsp drippings in pot. Crumble bacon.
Cook leek and garlic in hot drippings 2 minutes or until tender. Add broth, milk, potatoes, and salt; bring to a boil. Simmer 10 minutes or until potatoes are tender.
Mash potatoes with a potato masher to thicken soup. Stir in shrimp; cook 2 to 3 minutes or until shrimp turn pink. Top with bacon and chives.
We suggest buying wild-caught shrimp. If you use frozen shrimp, be sure to check the label or verify with your fishmonger that it’s chemical-free or individually quick-frozen (IQF).
Bibb Lettuce and Orange Salad
½ cup chopped pecans
2 heads Bibb or Boston lettuce, separated into leaves
2 navel oranges, peeled and sectioned
¼ cup extra virgin olive oil
3 Tbsp fresh orange juice
1 tsp white wine vinegar
¼ tsp salt
¼ tsp pepper
Toast nuts in a dry skillet over medium heat until fragrant. Arrange lettuce leaves on plates. Top with orange sections and nuts.
Whisk together oil, juice, vinegar, salt, and pepper. Drizzle dressing over salads.
Sat. Fat (g)
eMeals is committed to providing simple, balanced meals to help individuals make
healthy choices in consultation with their personal physician. Although our Registered
Dietitians provide the most accurate nutritional values possible, you should always seek
the advice of a physician for your own specific condition or dietary needs.