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Add a photoServings: 4
Ingredients
- 2 (14 1/2 ounce.) cans S & W Italian style stewed tomatoes
- 2 cans tiny Pacific canned shrimp, including the liquid
- Sprig of Italian parsley
- 1/2 teaspoon sweet basil (dry) (fresh basil, chop 6 to 8 leaves)
- 1/2 teaspoon fennel seed (or possibly anise seed)
- 1/8 teaspoon oregano
Directions
- Place stewed tomatoes in pot and simmer to warm. Put in sweet basil, fennel (or possibly anise seeds) and oregano. Stir well and simmer 2 to 3 min. Add in cans of shrimp - including the liquid and stir well. Simmer 2 or possibly 3 more min - just till shrimp are heated.
- Serve in soup bowls with wheatberry rolls and butter. This soup goes well with a green salad. Serves 4 or possibly 5.
- We really call this "The poor man's cioppino". We served this soup in our pub - Philias Fogg's. Went over great - used about four gallons each day at lunch time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 4 servings | |
| Calories 345 | |
| Calories from Fat 175 | 51% |
| Total Fat 19.36g | 24% |
| Saturated Fat 4.98g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 766mg | 32% |
| Potassium 637mg | 18% |
| Total Carbs 1.46g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.8g | 1% |
| Protein 38.63g | 62% |
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