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Wednesday, October 25, 2006

Shrimp-Tortellini Soup

This was dinner tonight!!! Another great recipe from our forthcoming Neighborhood cookbook. This is so delicious, so easy and so quick. It meets every need of the health conscious WLS post-op. And it was created by none other than our multi-talented LAWLS webmaster scoop-diddy! Enjoy this sneak-peek at the Neighborhood Cookbook! It's what's for dinner!

boiling water
1 c. dry cheese tortellini
pinch salt
1 T. olive oil
4 cloves garlic, minced
1/2 small onion, minced
1 large portobello mushroom, coarsely chopped
1 tsp. Old Bay Seafood seasoning
1 (14-0z) can diced tomatoes
1 lb. ready-to-eat shrimp
1/4 c. asiago cheese
2T Parmesan cheese
salt & pepper to taste

Heat a medium pot of water to boiling. Add a pinch of salt and the tortellini, lower heat to a simmer. Cook tortellini to al dente and drain. Set aside. In a large skillet heat the olive oil over medium high heat. Add the minced garlic, finely chopped onion, and chopped mushrooms. Saute' stirring frequently. Add Old Bay Seafood Seasoning to vegetables and garlic. Add tomatoes with juice, stir and bring to a simmer. Remove skillet from heat. Stir in ready-to-eat shrimp and cooked tortellini. Top with crumbled asiago cheese. Cover and allow to rest 10 minutes. Serve in soup bowls topped with Parmesan cheese and salt and pepper to taste.

Contributor's note: This is a healthy take on a classic Italian stew. It is quick, tasty and healthful. Editor's note: It is important to cook the tortellini separately from the stew. If you cook it with the stew too much starch will be released and the tortellini will become mushy.

Recipe note: Serves 4. Per serving: 276 calories, 30 grams protein, 9 grams fat (3 saturated), 16 grams carbohydrate and 2 grams dietary fiber.

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