Shrimp and Spinach Soup With Roasted Garlic

Ingredients

• 1 pound large shrimp
• 4 cups cooked white rice
• ½ teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• 4 cups chicken broth (see recipe)
• 1 ½ teaspoons salt
• Freshly ground pepper to taste
• 4 cups stemmed fresh spinach leaves, finely chopped
• 12 cloves roasted garlic, peeled

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    445 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 65 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 34 grams protein; 189 milligrams cholesterol; 1375 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Bring a large pot of water to a boil. Reduce heat so the water simmers. Add the shrimp and cook until they turn pink, about 3 minutes. Drain, peel and devein the shrimp. Cut them in half, crosswise and set aside.
2. Place the rice in a mixing bowl and toss with the lemon rind and lemon juice. Pour the chicken broth in a saucepan and bring to a simmer. Season with the salt and pepper to taste.
3. Mound the rice mixture in the center of 4 soup plates. Top with the chopped spinach. Place the shrimp over the spinach. Divide the roasted garlic among the bowls and ladle the broth around the rice. Serve immediately.

20 minutes