We’ve chosen to take advantage of the sales that many grocers are running on peeled, cooked shrimp. Serve this with a crusty French roll, and fresh pears with a wedge of nonfat cheddar cheese for dessert.
olive oil cooking spray
1 medium onion, finely chopped
1 medium rib celery, finely chopped
1 clove garlic, minced
1 quart canned low-sodium chicken broth
1 14 1/2-ounce can whole tomatoes, undrained
1 medium thin-skinned potato, scrubbed and cut into thin julienne strips
1/2 teaspoon crushed dried Italian herb seasoning
1 pound medium peeled and deveined, cooked shrimp
Freshly ground pepper, to taste
Bottle of Tabasco sauce, to taste
Lightly coat the bottom of a heavy 2-quart saucepan with the cooking spray. Add the onion, celery and garlic, and sauté over medium heat until vegetables are limp, about 5 minutes. Add the chicken broth, tomatoes with their juice, potato, and Italian seasoning. Reduce the fire and simmer, covered, for 12 minutes.
Add the shrimp and continue to simmer, uncovered, for another 5 minutes, until shrimps are heated through. Season with pepper.
Ladle into shallow soup bowls. Pass the Tabasco sauce at the table to sprinkle as desired on each serving.
Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.