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Shrimp Mushroom Chowder

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Preparation Time: 10 minutes
Cooking Time: 40 minutes
Servings: 6
Ingredients:
¼ cup refined avocado oil
1/3 cup diced yellow onions
1 2/3 cups diced mushrooms
10½ ounces (298 g) small raw shrimp, shelled and deveined
1 can (131/2-ounce / 383-g) unsweetened coconut milk
1/3 cup chicken bone broth
2 tablespoons apple cider vinegar
1 teaspoon onion powder
1 teaspoon paprika
1 bay leaf
¾ teaspoon finely ground gray sea salt
½ teaspoon dried oregano leaves
¼ teaspoon ground black pepper
1 medium zucchini (7-ounce / 198-g), cubed
12 radishes (6-ounce / 170-g), cubed
Directions:

  1. Add avocado oil to a large saucepan and place it over medium heat.
  2. Add onions and mushrooms to the pan and sauté for 10 minutes or until onions
    are soft and mushrooms are lightly browned.
  3. Stir in shrimp, coconut milk, chicken broth, apple cider vinegar, onion powder,
    paprika, bay leaf, sea salt, oregano leaves, and black pepper.
  4. Cover the soup mixture with a lid and cook for 20 minutes on low heat.
  5. Add zucchini and radishes to the soup and cook for 10 minutes.
  6. Remove the bay leaf from the soup and divide the soup into 6 small serving
    bowls. Serve hot.
    Nutrition:
    Calories: 311
    Fat: 26.3g
    Total carbs: 7.7g
    Fiber: 2.9g
    Protein: 13.7g
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