Recipe by Jen
"Easy and good. Garnish with fresh scallions."
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2 (14.5 ounce) cans
2 (14.5 ounce) cans
2 (10.5 ounce) cans
2 1/2 cups
frozen shrimp, thawed
fresh dill weed
salt and pepper to taste
sliced green onions
I gave this a 4 star because it was reltively tasty, and very low in calories. I was looking for a fast, low calorie recipe and this fit the bill. I could not find shrimp consomme, so I substituted vegetable broth instead. I usually hate reviews where people change the recipe (especially things that clearly effect the taste) and then review it, but I had no choice in this case.
I added crab to this but it came out very salty. We added some soy sauce to it to cut the salt and it helped but was still strong. I will search for other ways to cut the salt but keep it tasty.
The flavor is good but there isn't much substance. Add some noodles or rice and you have substance and a 5 star soup to compliment your Asian meal. I will use this often. Thanks!
Tasty simple recipe. Couldn't find shrimp consomme either so used twice the beef broth instead. Cut the size of the broth to a quarter of that in the recipe, but used the same amount of dill and green onion so there was lots of flavor. also added low carb shirataki noodles.
I make this for my girlfriend with some shitake noodles as she was watching her calories. She loves it!
This soup is ready in a flash, which is great! I agree with other reviewers that it needs something more. I added kale when the shrimp went in, and I though it was a tasty and healthy addition. I also sprinkled shredded parmesan on the top before serving. I will make this again.
Very good. I added soy sauce and sriracha to mine. Next time i'll add mushrooms..
It was a bit salty for me. Would use low sodium broths
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 55
** Calories from Fat: 10
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