Roasted Tomato Soup With Curried Shrimp And Rice
Updated November 14, 2022
- Total Time
- 1 hour
- Rating
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Ingredients
1 pound medium shrimp, shelled and deveined
1 tablespoon curry powder
3 ¼ teaspoons salt
Freshly ground pepper to taste
8 large tomatoes
1 teaspoon olive oil
2 cups cooked Basmati rice
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
⅛ teaspoon cayenne
4 teaspoons chopped cilantro
1 teaspoon minced lemon rind
Nutritional analysis per serving (4 servings)
37 grams carbs; 183 milligrams cholesterol; 277 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 6 grams fiber; 1177 milligrams sodium; 28 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a grill until hot. Rub the shrimp with curry powder on both sides. Place the shrimp on metal skewers or wooden ones that have been soaked in water. Grill the shrimp until they turn opaque. Season with ¼ teaspoon of the salt and pepper to taste. Set aside.
- Step 2
Preheat the oven to 450 degrees. Rub the tomatoes with the olive oil and place in a roasting pan. Roast for 30 minutes, turning the tomatoes once. Pass the tomatoes through a food mill. Place in a saucepan over medium heat and stir in the rice, the grilled shrimp, the cumin, coriander, cinnamon, cayenne and the remaining salt. When the soup is heated through, ladle among 4 bowls. Sprinkle with cilantro and lemon rind. Serve immediately.
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