Carolina Shrimp Soup

• Gluten free

• Seafood

  • 1 lb Shrimp

• Produce

  • 1 can Black-eyed peas
  • 1 Chives, Fresh
  • 5 Garlic cloves
  • 1 bunch Kale

• Canned Goods

  • 3 cups Chicken broth, reduced sodium

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 Red pepper, cut into 3/4-inch pieces, medium sweet
  • 1/4 tsp Salt

• Oils & Vinegars

  • 4 tsp Olive oil

Found on tasteofhome.com

Description

Ingredients

• 4 teaspoons olive oil, divided
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 5 garlic cloves, minced
• 1 bunch kale, trimmed and coarsely chopped (about 16 cups)
• 1 medium sweet red pepper, cut into 3/4-inch pieces
• 3 cups reduced-sodium chicken broth
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Minced fresh chives, optional

Directions

• Directions In a 6-qt. stockpot, heat 2 teaspoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer or just until shrimp turns pink. Remove from pot. In same pot, heat remaining oil over medium-high heat. Stir in kale and red pepper; cook, covered, 8-10 minutes or until kale is tender, stirring occasionally. Add broth; bring to a boil. Stir in peas, salt, pepper and shrimp; heat through. If desired, sprinkle servings with chives. Yield: 6 servings. Health Tip: This soup’s colorful mix of veggies means you’re getting a variety of nutrients. Aim for lots of color when planning meals through the day. Originally published as Carolina Shrimp Soup in Simple & Delicious February/March 2016 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition