Shrimp Caprese Soup
Chopped Romaine with Lemon Vinaigrette
Ingredients
- 1 red onion, chopped
- 3 Tbsp olive oil
- 3 cloves garlic, minced
- 1 (28-oz) can crushed tomatoes
- 1 (32-oz) carton low-sodium chicken broth
- ½ tsp salt
- 1 lb peeled and deveined, large raw shrimp
- 1 cup heavy cream
- ¾ cup shredded mozzarella cheese
- ½ (1-oz) pkg fresh basil, chopped
Instructions
- Cook onion in hot oil in a large Dutch oven over medium-high heat 8 to 10 minutes or until tender. Add garlic; cook 1 minute.
- Stir in tomatoes, broth, and salt. Bring to a boil. Reduce heat; cook 15 minutes, stirring occasionally. Stir in shrimp and cream; cook 10 minutes or until heated.
- Top with cheese and basil.
Side Dish Ingredients
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- ½ tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
- 1 clove garlic, minced
- 3 romaine lettuce hearts, chopped
Side Dish Instructions
- Whisk together lemon juice, oil, mustard, salt, pepper, and garlic in a large bowl. Add lettuce; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
346
|
44
|
390
|
| Fat (g) | 23 | 5 | 28 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 20 | 0 | 20 |
| Carb (g) | 15 | 1 | 16 |
| Fiber (g) | 4 | 0 | 4 |
| Sodium (mg) | 731 | 107 | 838 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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