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 gluten-free chicken broth
- ¼ tsp salt
- ½ lb peeled and deveined, large raw shrimp
- ½ cup heavy cream
- ⅓ cup shredded mozzarella cheese
- ¼ cup 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
- 1 small clove garlic, minced
- 6 cups chopped romaine lettuce
Side Dish Instructions
- Whisk together lemon juice, oil, mustard, garlic, and desired amount of salt and pepper in a large bowl. Add lettuce; toss.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
