Shrimp and Spinach Soup
If possible, get all of the ingredients fresh. This recipe will benefit greatly from this extra effort.
SERVES 4
INGREDIENTS
- 1 large garlic head
- 1 pound (16 ounces) medium-sized uncooked shrimp
- 4 cups white rice, cooked
- ½ teaspoon lemon rind
- 1½ teaspoon lemon juice
- 4 cups Basic Vegetable Broth or Basic Chicken Broth
- Salt and pepper
- 4 cups finely chopped spinach (stems removed)
Roast the garlic first: Preheat the oven to 350 degrees. Cut off and discard the very top of the garlic head. Place the garlic (top up) in a small baking dish with a lid, and drizzle some olive oil over the garlic. Cover and cook for 35 to 45 minutes. Allow to cool. Squeeze out the roasted garlic pulp, discarding the rest.
Bring water to a boil in a large saucepan. When the water boils, reduce to a simmer and add the shrimp (shells on). Cook, uncovered, for about 3 minutes, or until the shrimp turns pink. Remove the shells and the veins from the shrimp. Cut the shrimp in half and reserve.
In a mixing bowl, mix the rice, the lemon rind, and the lemon juice.
In a soup pot, bring the broth to a boil. Season with salt and pepper if desired.
Place a large scoop of the rice mixture in 4 individual soup bowls. Top with the spinach, then the shrimp, and then the roasted garlic. Pour the broth around this.
Orzo
Orzo is a type of pasta shaped like a grain of rice. It has a delicate flavor and consistency that result in a totally new dish when substituted for larger pasta or rice. However, it tends to get mushy, so add it later in the cooking process than you would pasta or rice.
