Yield / Servings
2+ gallons
Category
SoupsIngredients
- 2 tsp. chopped garlic
- 1 lb. rock shrimp
- 4 ribs celery, sliced thin on a bias
- 4 carrots, peeled and julienne
- 8 scallions, sliced thin on bias
- 1 red pepper, julienne
- 1 yellow pepper, julienne
- 12 shitake mushrooms, stems removed, thinly sliced
- 4 oz. Shrimp Base
- 6 quarts water
- ¼ tsp. Lemongrass Flavor
- 1½ Tbsp. Ginger Puree
- 1 Tbsp. olive oil
- 2-3½ oz. package bean threads
- 10 oz. spinach, stemmed and washed
Preparation Steps
1
Soak the bean threads in 1 gallon of warm water for 5-10 minutes.
2
Heat oil and sauté the Ginger Puree and chopped garlic.
3
Add the shrimp and sauté for 3-5 minutes.
4
Add vegetables and sauté until tender.
5
Mix the Shrimp Base, water and Lemongrass Flavor and add to vegetable mixture.
6
Simmer for 5-10 minutes.
7
Drain the bean threads and add to soup.
Recipe from RC Fine Foods.