Oh good god. I'd been on such a good streak, having pretty delicious food for the most part. Oh god, though. Dinner tonight was awful. I feel like the recipe had potential and sounded like a quick and easy dinner, and I expected it to taste similar to the Asian Dumpling Soup we've made before.
I was wrong.
Good lord, it tasted like shrimp floating in water with slimy bean sprouts in it and odd spice from jalapenos and red pepper. Absolutely bizarre. I used veggie stock in place of the chicken stock but I don't think that's waht caused it to be so bad. Oh my. Not good at all. Never again!
Spicy Shrimp and Rice Soup
Cooking Light, December 2005
Fine-tune the taste of this filling soup as you wish--intensify the flavor with cilantro, add heat with jalapeños, or provide a crisp bite with fresh bean sprouts. Serve with spiced baked wontons on the side.
4 cups fat-free, less-sodium chicken broth
2 cups water
1 cup instant long-grain rice -- (such as Minute brand)
1 tablespoon canola oil
1 teaspoon bottled minced garlic
1/2 teaspoon crushed red pepper
1 1/2 pounds large shrimp -- peeled and deveined
4 lime wedges
Bean sprouts -- (optional)
Sliced green onions -- (optional)
Chopped fresh cilantro -- (optional)
Sliced jalapeño pepper -- (optional)
1. Combine chicken broth and water in a large saucepan, and bring to a boil. Stir in instant long-grain rice, and bring to a boil. Remove from heat, and let stand 5 minutes.
2. Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, red pepper, and shrimp; sauté 3 minutes or until shrimp are done. Stir shrimp mixture into broth mixture. Divide soup evenly among 4 bowls, and serve with lime wedges. Top each serving with sprouts, onions, cilantro, and jalapeño, if desired.