Saturday, January 14, 2012

Tomato Soup and Shrimp...

One of the things I have changed up in order to bring my weight down has been to focus on new and low fat recipes FOR DINNER!  I can watch my calories/Weight Watcher Points very well for breakfast and lunch, but it is always dinner where I seem to take in too many calories. 

My current FAVORITE BOOK is "Eating Light 400 Calories or Less, Winter 2012," by Hearst Magazines.  Last night I made the "Tomato Soup with Shrimp" and it was SOOOO FANTASTIC and filling that I just HAD to share it with you!  AND... it was ONLY 255 calories (5 WW Points) PER SERVING!  A "bowl of soup" might not sound very filling, but both Jeff and I were full... it was FANTASTIC!  Here is all of the information... right from "Good Housekeeping"... and a photo I took of my dinner last night! ENJOY!!!

Tomato Soup with Shrimp

When garnished with sauteed shrimp and homemade croutons, fresh tomato soup becomes a quick gourmet meal.

 Nutritional Information
(per serving)
Total Fat7g
Saturated Fat1g
Total Carbohydrate31g
Dietary Fiber7g
  • 3 pound(s) ripe tomatoes, cut into quarters
  • 1/2 cup(s) roasted red peppers
  • 1/2 cup(s) fresh basil leaves, chopped
  • 3 clove(s) garlic, crushed with press
  • 5 ounce(s) (about 4 slices) multigrain bread, cut into 1/2-inch cubes
  • 12 ounce(s) 16- to 20-count shrimp, shelled and deveined, sliced in half along back
  • 1/4 teaspoon(s) dried oregano
  • 1 tablespoon(s) extra virgin olive oil

Directions: (4 servings)
  1. Preheat oven to 400 degrees F.
  2. In blender, puree tomatoes, in batches if necessary. Return puree to blender, then add red peppers, half of basil, 1 clove garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; puree until smooth. Cover and refrigerate.
  3. Prepare croutons: Arrange bread on jelly-roll pan. Bake 8 to 10 minutes or until golden brown, stirring once.
  4. Meanwhile, in medium bowl, combine shrimp, oregano, remaining basil, remaining 2 cloves garlic, and 1/8 teaspoon freshly ground black pepper, tossing.
  5. In 12-inch skillet, heat oil on medium-high until hot, but not smoking. Add shrimp; cook 4 to 5 minutes or just until shrimp turn opaque throughout, stirring occasionally. Divide shrimp and soup among 4 serving bowls; garnish with croutons and additional basil leaves.

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