Shrimp Caprese Soup
Chopped Romaine with Lemon Vinaigrette
Ingredients
- ½ red onion, chopped
- 1½ Tbsp olive oil
- 2 small cloves garlic, minced
- 1 (15-oz) can crushed tomatoes
- 1 (14.5-oz) can low-sodium chicken broth
- ¼ tsp salt
- ½ lb peeled and deveined, large raw shrimp
- ½ cup heavy cream
- ⅓ cup shredded mozzarella cheese
- 2 Tbsp chopped fresh basil
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
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- ¼ tsp Dijon mustard
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 small clove garlic, minced
- 6 cups chopped romaine lettuce
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 | 3 | 3 | |
| Calories |
275
|
44
|
319
|
| Fat (g) | 14 | 5 | 19 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 19 | 0 | 19 |
| Carb (g) | 17 | 1 | 18 |
| Fiber (g) | 4 | 0 | 4 |
| Sodium (mg) | 1061 | 107 | 1168 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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- Matching Grocery List
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