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Tomato and Peach Jus with Shrimp
Source: dLife

Sweet soup made from pureed tomato and peach juice, topped with shrimp and cilantro.

Prep Time: 15 minutes
Cook Time: 8 hours
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 207.1
Total Carbs 38.6 g
Dietary Fiber 5.2 g
Sugars 29.8 g
Total Fat 4.3 g
Saturated Fat 0.4 g
Unsaturated Fat 0.4 g
Potassium 572.3 mg
Protein 7.7 g
Sodium 43.8 mg
Dietary Exchanges
1/2 Fat , 2 1/2 Vegetables , 2 Fruits , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 1/2 lb  Peaches, fresh, medium, FDA
2 1/2 lb  fresh tomatoes
2 tbsp  white wine vinegar
1 each  lemongrass stalks
1 pinch  ginger root slices
1 each  bay leaves
0.6667 cup  cold water
18 each  large raw shrimp
1 tbsp  olive oil
1 pinch  salt and pepper
1 tbsp  fresh cilantro
2 each  fresh tomatoes
  1. Peel the tomatoes and peaches and cut into chunks. Put in food processor and puree. Stir in vinegar and seasoning.
  2. Line a large bowl with cheesecloth, pour the pureee into the bowl, gather up ends of cheesecloth and tie tightly. Suspend over the bowl and leave at room temperature for 3 hours or until about 5 cups juice have drained through.
  3. Meanwhile, put the lemongrass, ginger, and bay leaf into a pan with water and simmer for 5-6 minutes. Set aside to cool. When cooled, strain into the tomato and peach juice and chill in the refrigerator for at least 4 hours.
  4. Slit the shrimp down their curved sides with a sharp knife, cutting about three-quarters of the way through and keeping their tails intact. Open the shrimp out flat.
  5. Heat a griddle or frying pan and brush with a little oil. Sear the shrimp for 1-2 minutes on each side until tender and slightly charred. Pat dry on paper towels to remove any oil. Cool, but do not chill.
  6. When ready to serve, ladle the soup into bowls and place three shrimp in each portion.
  7. Garnish with torn cilantro leaves and diced tomato.

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