Saturday, November 28, 2009

Spicy Shrimp and Noodle Soup

From Better Homes and Garden's Prizewinning Recipes cookbook.

1 pound fresh or frozen medium shrimp in shells
1 tablespoon lemon juice
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon pepper
3 cups water
2 3-ounce packages shrimp- or Oriental-flavored ramen noodles
1 16-ounce jar salsa
1 15-ounce can black beans, rinsed and drained
1 8-1/4-ounce can no-salt-added whole kernel corn, drained
1/4 cup snipped fresh cilantro
1 green onion, thinly sliced
Shredded cheddar cheese (optional)
Fresh cilantro (optional)

1. Thaw shrimp, if frozen. Peel and devein shrimp. In a medium mixing bowl combine lemon juice, chili powder, cumin, and pepper; add shrimp. Toss to coat. Let shrimp stand for 20 minutes at room temperature, stirring occasionally.
2. Meanwhile, in a large saucepan bring water to boiling. Stir in 1 noodle flavor packet (reserve remaining flavor packet for another use) and the broken noodles. Return to boiling and cook 1 minute. Add the shrimp and cook for 1 to 2 minutes more or until shrimp turn pink. Stir in salsa, beans, corn, snipped cilantro, and green onion. Heat through. To serve, top each serving with cheese and garnish with cilantro, if desired. Makes 4 to 6 servings.

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