Peel shrimp; remove tails and halved horizontally. Cover and refrigerate.
Red lentils are a hearty addition to this warm and comforting weeknight soup. Partnered with a jar of simmer sauce and a frozen veggie blend make this soup quick and affordable.
Servings and Ingredients
|1 (12-oz.) pkg. Fish Market frozen shell-on, EZ peel & deveined raw shrimp (41 to 50 ct.), thawed|
|1 tbsp. Hy-Vee vegetable oil|
|1 tbsp. minced garlic cloves|
|1 package(s) minced gingerroot|
|1 (32-oz.) container Hy-Vee 33% less sodium chicken broth|
|1 (13.5-oz.) can Hy-Vee coconut milk|
|1 (12.5-oz.) jar tikka masala mild Indian simmer sauce|
|1 (16-oz.) pkg. Hy-Vee frozen Italian blend vegetables|
|1 c. cup dry red lentils, rinsed|
|Cilantro, for garnish|
|Lime wedges, for serving|
Things To Grab
- Cutting board
- Sharp knife
- Small stockpot or 4-qt. saucepan
- Wooden spoon
- Serving bowls
Heat oil in a small stockpot or 4-qt. saucepan over medium heat. Stir in garlic and gingerroot. Cook and stir for 30 to 60 seconds or until fragrant.
Whisk in broth, coconut milk and simmer sauce; add frozen vegetables and lentils. Bring to a boil; reduce heat to medium-low. Simmer, uncovered, for 15 to 20 minutes or until lentils are tender.
Add shrimp to soup mixture. Gently simmer, uncovered, for 1 to 2 minutes until shrimp reach 145 degrees. Ladle soup into serving bowls. Garnish with cilantro; serve with lime wedges, if desired.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 75mg
- Sodium: 820mg
- Total Carbohydrates: 34g
- Protein: 18g