Categories: Cold Weather Food, Soup, not tried

Ingredients

• 3/4 lb large shrimp
• 1 tbsp olive oil
• 1 cup chopped scallions
• 1 tbsp minced garlic
• 2 tbsp flour
• 1 14.5 oz can stewed tomatoes
• 1 cup low-sodium chicken broth
• 2 cups diced sweet potato
• 1 cup frozen corn
• 1 cup diced green pepper
• 1/4 tsp freshly ground black pepper
• 1 tbsp thyme leaves plus thyme sprigs

Directions

1. Peel and devein shrimp, and set aside. In a medium saucepan, heat oil over medium-high. Add 1/2 cup of the scallions and the garlic and cook, stirring for 10 seconds. Stif in flour and cook, stirring, for 5 seconds.

2. Add tomatoes, broth, and 1 1/2 cups cold water, then increase heat to high and bring to a boil. Add potato, corn, green pepper, and black pepper and return to a boil. Cover, reduce heat to medium-low, and simmer for 10 minutes or until potatoes are just tender.

3. Add shrimp and thyme leaves, raise heat to medium-high and cook, stirring for 3 to 5 minutes or until shrimp are just cooked. Garnish with remaining 1/2 cup scallions and thyme sprigs, if desired.

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