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Shrimp, Pepper and Rice Soup
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Prep Time:
35 minutes
Total Time:
50 minutes
Hearty shrimp and rice soup with bell pepper, ready in under an hour for any meal.
Ingredients:
  • 1/2 cup uncooked brown rice
  • 1 tablespoon butter (do not use margarine)
  • 1 cup water
  • 1/4 teaspoon seafood seasoning (from 6-oz container), if desired
  • 2 tablespoons apple juice
  • 1 small onion, chopped (1/4 cup)
  • 1 clove garlic, finely chopped
  • 1 1/2 cups reduced-sodium chicken broth
  • 1/2 teaspoon dried thyme leaves
  • 3/4 lb cooked deveined peeled large (21 to 26 count) shrimp, thawed if frozen, tail shells removed
  • 1 medium red bell pepper, cut into strips
Instructions:
  • In a 10-inch skillet, sauté the rice in butter over medium-high heat until golden, stirring often. Add water and seafood seasoning, bring to a boil, then simmer covered for 30 to 35 minutes until rice is almost tender and the mixture is creamy.
  • In a 2-quart saucepan over medium-high heat, simmer apple juice, onion, and garlic for 5 minutes, stirring occasionally. Add remaining ingredients and cook for about 10 minutes until heated through, stirring occasionally.
  • Combine the cooked rice with the seafood mixture and cook for about 5 minutes, stirring occasionally, until the rice is tender.

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