Shrimp and Spinach Soup
By goldenkagi
Rate this recipe
4.4/5
(7 Votes)
Recipewe ♡
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Ingredients
- water or stock
- 1 lb. baby spinach
- 1 egg
- 2 tbsp. cornstarch dissolved in water
- 1/2 lb. shrimp cut into small pieces
- sesame oil
- salt and pepper to taste
- optional add-ons:
- corn
- carrots
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Add spinach to boiling water or stock; cook until wilted.
Step 2
Puree in food processor, blender, or use an immersion blender.
Step 3
Pour in add-ons and shrimp.
Step 4
Add cornstarch slurry, stir until thick. Remove from heat.
Step 5
Gently stir in egg until fine ribbons form.
Step 6
Add sesame oil until fragrant.
Step 7
Season with salt and pepper to taste.
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Chef Tips and Tricks
VIDEO: Cheesy Stuffed Chicken Bombs
Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!
Ingredients
- Chicken breast
- 6 -8 bacon slices
- 1 cup spinach leaves
- 1 small jar semi-dried tomatoes
- 1 cup shredded cheese
- Salt and pepper
Method
- Carefully slice the chicken breasts, forming a pocket, without cutting right through.
- Fry the breasts until golden brown on both sides.
- Layer bacon slices on a chopping board.
- Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
- Roll the chicken breast in the bacon slices, folding it closed as you go.
- Cook in the oven for 20 minutes at 375°F.
- Serve, and enjoy!
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