Tuesday, November 8, 2011

Sugar Snap Pea & Shrimp Soup.

As part of the Foodbuzz Tastemaker Program, I received a coupon for Green Giant frozen vegetables.  I set out to use my Green Giant vegetables as an integral part of the meal, not simply as a side dish.  Fresh fruits and vegetables feature prominently in my menus; my use of frozen vegetables has primarily been as side dishes, so I challenged myself to incorporate the frozen vegetable into the main dish.  I decided to use Green Giant Valley Fresh Steamers Sugar Snap Peas as the key vegetable in this tangy, healthy, and quick soup.

  • 1 package of thin rice noodles
  • 64 ounces low fat, low sodium chicken broth
  • 1 package sliced fresh mushrooms
  • 1 bunch green onions, chopped
  • 16 ounces frozen shrimp, 50-60 count
  • 1 bag Green Valley Fresh Steamers Sugar Snap Peas
  • 1 Tbsp sesame oil
  • 1 tsp  Green Jalapeño Tabasco Sauce
  • ½ cup cilantro, chopped
  • 1 lime, cut into wedges

Prepare rice noodles according to package directions. Set aside.  Bring chicken broth, mushrooms, and onions to a simmer. Cook for 4 minutes.  Add frozen shrimp. Simmer 3 minutes.  Stir in Green Giant Sugar Snap Peas, sesame oil, Tabasco, and cilantro. Simmer 3-5 more minutes, until shrimp and snap peas are heated through.

Add rice noodles to individual bowls.  Ladle broth over noodles.  Squeeze fresh lime on soup. For a spicy kick, add more green Tabasco and enjoy!

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