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Shrimp and Vegetable Soup

Shrimp and Vegetable Soup
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Serves 4| Hands-On Time: | Total Time:



  1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and chopped fennel and cook until softened, 6 to 8 minutes. Stir in the tomato paste.
  2. Add the shrimp, clam juice, tomatoes and their juices, and 1½ cups water to the saucepan. Season with ½ teaspoon salt and ¼ teaspoon pepper. Simmer until the shrimp are opaque, about 2 minutes. Sprinkle with the fennel fronds.
By March, 2012

Nutritional Information

  • Per Serving
  • Calories 248
  • Fat 9g
  • Sat Fat 1g
  • Cholesterol 176mg
  • Sodium 945mg
  • Protein 26g
  • Carbohydrate 15g
  • Sugar 5g
  • Fiber 4g
  • Iron 5mg
  • Calcium 122mg
What does this mean? See Nutrition 101 .

Quick Tip

For extra flavor, boil the shrimp peels in 2 cups of water for 5 minutes, discard the peels, and use the liquid in place of the water in the recipe.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.