Jumbo Shrimp & Watercress Soup
Save time the day of the party–make this warm and satisfying soup a day ahead and it tastes even better. Sambal is hot mixture of chilies, onions and spices, used as relish with other foods.
Loading ...April 8th, 2012
Servings
4Prep Time
5 minutesCook Time
1 hour 15 minutesIngredients
- 1 pound jumbo shrimp, peeled and deveined, reserve shells
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar or dry sherry
- 1/2 teaspoons freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon roughly chopped fresh ginger
- 2 green onions, thinly sliced
- 1 clove garlic, smashed
- 6 cups chicken stock
- 14 ounces fresh shiitake mushrooms, julienned
- 1 tablespoon sesame oil
- 1 tablespoon sambal
- 1 bunch pounds watercress, leaves picked and roughly chopped (or 1/2 baby spinach)
Directions
In a medium bowl, marinate shrimp in 1 tablespoon soy sauce, vinegar and pepper. Place in fridge while you make broth.
In a wok, heat vegetable oil and sauté ginger, 1 green onion, garlic, and shrimp shells until lightly browned.
Add stock and remaining soy, and simmer for about 1 hour. Strain and discard solids.
Add shrimp and mushrooms to wok with stock and simmer for about 5 minutes. Add sesame oil and sambal.
Divide watercress among bowls and ladle soup over top. Garnish with remaining green onion.
Nutrients Per Serving
Nutrients per serving: 260 calories, 13 g fat, 28 g protein, 9 g carbs, 1 g fibre. Excellent source of vitamin C.
Recipe by Michael Tong, Photography by Michael Alberstat, Food Styling by Claire Stubbs, Prop Styling by Lara McGraw
