Roasted Tomato Soup With Curried Shrimp And Rice

Ingredients

• 1 pound medium shrimp, shelled and deveined
• 1 tablespoon curry powder
• 3 ¼ teaspoons salt
• Freshly ground pepper to taste
• 8 large tomatoes
• 1 teaspoon olive oil
• 2 cups cooked Basmati rice
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon cayenne
• 4 teaspoons chopped cilantro
• 1 teaspoon minced lemon rind

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    283 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 28 grams protein; 182 milligrams cholesterol; 2045 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. Heat a grill until hot. Rub the shrimp with curry powder on both sides. Place the shrimp on metal skewers or wooden ones that have been soaked in water. Grill the shrimp until they turn opaque. Season with 1/4 teaspoon of the salt and pepper to taste. Set aside.
2. Preheat the oven to 450 degrees. Rub the tomatoes with the olive oil and place in a roasting pan. Roast for 30 minutes, turning the tomatoes once. Pass the tomatoes through a food mill. Place in a saucepan over medium heat and stir in the rice, the grilled shrimp, the cumin, coriander, cinnamon, cayenne and the remaining salt. When the soup is heated through, ladle among 4 bowls. Sprinkle with cilantro and lemon rind. Serve immediately.

1 hour