Shrimp & Eggplant Soup

shrimp-soup I really need a better name for this, don’t I? Whatever the name, it’s delicious. And stupidly healthy, not to mention really low-calorie. This huge bowl? Under 200 calories.

The thing is, this recipe is going to look really involved, and a lot of work for one bowl of soup. But, all the ingredients are going to be used for other things. So, really, I had quadruple everything below except for the broth (I had chicken broth left over from something else that I wanted to use). The rest of the eggplant will get used over zucchini noodles with a light Asian-inspired sauce. The remainder of the 2 lbs of shrimp will get used as a cold salad with avocado and kale, and over more zucchini noodles with pasta sauce. So, total meal prep time was fast, since I was doing it all anyway. The beauty of batch cooking!

Recipe

Broth
-1 c chicken broth (low sodium if you want)
-Tails from 2 lbs of shrimp (or full shells from .5 lbs, or shrimp flavoring or bouillon)
-1″ fresh ginger, peeled and thin-sliced
-2  cloves garlic, sliced
Directions: Put everything into small sauce pan, and simmer on low heat while you prep the rest of the ingredients.

 Eggplant

4  1/2″ slices eggplant
2 tbs yellow miso
1 tbs chili garlic paste
1.5 tsp. rice vinegar
splash fresh orange juice

Directions: Preheat oven to 400 degrees F.  Line baking sheet with tin foil and spray with olive oil. Lay eggplant slices on foil. In small bowl, stir all remaining ingredients until combined. Reserve half of mixture, and spoon other half evenly on top of eggplant slices (spreading to cover slices). Pour some broth (from above) into bowl and stir to collect any remaining miso mixture, then return to broth pan. Bake eggplant for 15 minutes. Use tongs to turn slices over, and distribute remaining mixture. Broil on high for 3-5 minutes, until slightly browned. Remove from oven.

Shrimp

10  31/40 count shrimp, cleaned and de-veined
1/4 of a lemon
1/2 tsp freshly ground pepper
1/2 tsp. onion powder
1/2  tsp. garlic powder
Directions: Combine all ingredients and allow to sit in refrigerator for 10-20 minutes. Heat non-stick pan (I use cast iron) over medium-high heat, and add shrimp mixture (all of it). Cook, turning once, until shrimp are pink, about 3-5 minutes (do not overcook!). Remove from heat.

To Serve

Put 1  cup zucchini noodles into large bowl, and cover with broth. Add shrimp, with juices, and eggplant.  Eat and enjoy (add more chili & garlic paste if you like it super spicy)!

 

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