Nutrients Per Serving Calories 200 Total Fat 7g Saturated Fat 2g Cholesterol 140mg Sodium 1800mg Carbohydrate 6g Dietary Fiber 2g Protein 13g
Makes 4 Servings
1 Tablespoon Vegetable Oil
1 Pound Medium Raw Shrimp, Peeled and Deveined, Shells Reserved
1 Jalapeno Pepper, Cut Into Slivers
1 Tablespoon Paprika
1/4 Teaspoon Ground Red Pepper
56 Ounces Chicken Broth
1 (1/2 inch) Strip Each Lemon and Lime Peel
15 Ounces Straw Mushrooms, Drained
Juice of 1 Lemon
Juice of 1 Lime
2 Tablespoons Soy Sauce
1 Red Thai Pepper or Red Jalapeno Pepper or 1/4 Small Red Bell Pepper, Cut Into Strips
1/4 Cup Fresh Cilantro Leaves
1. Heat large skillet or wok over medium-high heat 1 minute. Add oil: heat 30 seconds. Add shrimp and jalapeno; stir-fry 1 minute or until shrimp are pink and opaque. Transfer shrimp mixture to medium bowl.
2. Add shrimp shells to skillet; cook and stir 30 seconds. Add broth and lemon and lime peels; bring to a boil. Reduce heat to low; cover and simmer 15 minutes.
3. Remove and discard shells and peels with slotted spoon. Add mushrooms and shrimp mixture to broth; bring to a boil over medium heat. Stir in lemon and lime juices, soy sauce and Thai pepper; cook until heated through. Ladle soup into bowls. Sprinkle with cilantro. Serve immediately.