Carolina Shrimp Soup Recipe

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Carolina Shrimp Soup Recipe
Carolina Shrimp Soup Recipe photo by Taste of Home
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Carolina Shrimp Soup Recipe

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Fresh shrimp from the Carolina coast is one of our favorite foods. We add kale, garlic, red peppers and black-eyed peas to complete this wholesome, filling soup. —Mary Marlowe Leverette, Columbia, South Carolina
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 teaspoons olive oil, divided
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 5 garlic cloves, minced
  • 1 bunch kale, trimmed and coarsely chopped (about 16 cups)
  • 1 medium sweet red pepper, cut into 3/4-inch pieces
  • 3 cups reduced-sodium chicken broth
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Minced fresh chives, optional

Directions

In a 6-qt. stockpot, heat 2 teaspoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer or just until shrimp turns pink. Remove from pot.
In same pot, heat remaining oil over medium-high heat. Stir in kale and red pepper; cook, covered, 8-10 minutes or until kale is tender, stirring occasionally. Add broth; bring to a boil. Stir in peas, salt, pepper and shrimp; heat through. If desired, sprinkle servings with chives. Yield: 6 servings.
Health Tip: This soup’s colorful mix of veggies means you’re getting a variety of nutrients. Aim for lots of color when planning meals through the day.
Originally published as Carolina Shrimp Soup in Simple & Delicious February/March 2016

Nutritional Facts

1 cup: 188 calories, 5g fat (1g saturated fat), 92mg cholesterol, 585mg sodium, 18g carbohydrate (2g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch, 1/2 fat.

  • 4 teaspoons olive oil, divided
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 5 garlic cloves, minced
  • 1 bunch kale, trimmed and coarsely chopped (about 16 cups)
  • 1 medium sweet red pepper, cut into 3/4-inch pieces
  • 3 cups reduced-sodium chicken broth
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Minced fresh chives, optional
  1. In a 6-qt. stockpot, heat 2 teaspoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer or just until shrimp turns pink. Remove from pot.
  2. In same pot, heat remaining oil over medium-high heat. Stir in kale and red pepper; cook, covered, 8-10 minutes or until kale is tender, stirring occasionally. Add broth; bring to a boil. Stir in peas, salt, pepper and shrimp; heat through. If desired, sprinkle servings with chives. Yield: 6 servings.
Health Tip: This soup’s colorful mix of veggies means you’re getting a variety of nutrients. Aim for lots of color when planning meals through the day.
Originally published as Carolina Shrimp Soup in Simple & Delicious February/March 2016

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Marsha User ID: 7869983 266203
Reviewed May. 22, 2017

"Way too much kale 16 cups was too overwhelming."

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