Yes, it's been a day since my last post. That's because we took a night off and went for sushi last night. (the kids and sitter had some great pulled chicken I bought at Whole Foods and froze, so at least it wasn't another frozen pizza night) My best advice when you're craving spicy tuna is RUN to your nearest Sushi House and indulge. I've made sushi at home (once) and it simply wasn't worth it. Onto tonight's subject, getting some seafood into the family. I thought this recipe was great. Perfect for a cold night and quite healthy as well. I served it with some grilled La Brea cheese bread. Delish.
Shrimp and Black Bean Soup (modified from Tasteofhome Heartwarming Soups):
1 onion, chopped
1 T. evoo
28 oz. chicken broth
2 cans Rotel tomatoes
2 c. frozen corn
1 can black beans, drained and rinsed
1 can petite dice tomatoes
2 t. chili powder (I use Penzy's labeled "hot" and the soup had a zip)
1 t. sugar
1/2 t. salt
1 lb. shrimp
parsley
Saute onion in oil. Add all ingredients through shrimp. Bring to a boil. Simmer 20 minutes covered. Add shrimp and cook, 6 minutes or so. Add parsley and serve.
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