Ingredients
8
8 servings
- •1 tablespoon olive oil
- •1 small onion, chopped
- •3 potatoes, peeled and cubed
- •2 carrots, peeled and cubed
- •2 quarts fish broth
- •1 cube shrimp bouillon
- •1.6666667461395 pounds uncooked medium shrimp, peeled and deveined
- •1 pinch salt to taste
- •1 lime, cut into 8 wedges
- •2 jalapeno peppers, chopped
Instructions
- Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.
Nutritional Facts
Per 8 servings
- Calories: 204
- Carbohydrate: 19g
- Fat: 4g
- Fiber: 3g
- Protein: 22g
- Sugar: 2g
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