Empty My Fridge
One Pot Mediterranean Shrimp And Rice Soup
Ingredients
- Olive oil1 tbsp
- Shrimp · peeled1 ½ lb
- Salt
- Black pepper
- Garlic · minced1 tbsp
- Onion · diced1 cup
- Thyme · dried1 tbsp
- Chicken stock5 cups
- Tomato · diced roasted1 can
- Rice · cooked2 cups
- Bay leaf2
- Bell pepper · diced1 cup
- Spinach4 cups
- Lemon
- Parsley
Instructions
- Heat a skillet on high. Once hot, spray lightly with oil, add the shrimp and a pinch of salt and pepper. Sear until the edges are seared (or slightly burned), about 6-8 minutes. Remove and set aside.
- Lower heat to medium. Add olive oil, onion and garlic and caramelize the onion without burning the garlic. Scrape up any shrimp bits or seasoning from the pan. After 2 minutes, add thyme and stir for 1 more minute.
- Add broth, tomatoes and rice and bring to a light simmer. Add a few pinches of salt and pepper and the bay leaves. Reduce to low, cover and cook for at least 20 minutes.
- Add diced bell pepper and spinach. Stir until the spinach wilts, then cover and cook 10 more minutes. Check that nothing is burning and there is enough liquid; if needed, add 1/2 cup chicken stock to reach the thickness you like.
- Season to taste with salt and pepper, then finish with lemon juice and parsley.
Summarized from Fit Men Cook's video. Watch it for the details.
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