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Tomato and Shrimp Chowder
Source: dLife

Shrimp and tomato juice soup with brown rice.

Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 128.3
Total Carbs 13.0 g
Dietary Fiber 2.0 g
Sugars 4.8 g
Total Fat 1.3 g
Saturated Fat 0.3 g
Unsaturated Fat 0.5 g
Potassium 85.3 mg
Protein 14.8 g
Sodium 418.6 mg
Dietary Exchanges
, 1 Vegetables , 1 Starch , 2 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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2 cup  tomato juice
2 cup  canned whole peeled tomatoes
1 cup  fresh chopped celery
0 1/2 cup  sliced white onion
0 1/2 cup  sliced carrots
1 tsp  dried parsley
4 each  whole cloves
1 each  bay leaves
0.125 tsp  ground thyme
0 1/4 cup  long grain brown rice
1 lb  raw medium shrimp
1 each  medium lemons
  1. Mix together the lemon juice, tomatoes, celery, onion, carrots, parsley flakes, cloves, peppercorns, bay leaf, thyme, and rice in a saucepan.
  2. Bring just to a boil then decrease heat and simmer for about 40 to 50 minutes.
  3. Transfer into a blender and pulse to a puree.
  4. Steam the shrimp. Mix in to the tomato mixture. Serve with the lemon slices.

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