Roasted Tomato Soup With Curried Shrimp And Rice
Updated Nov. 15, 2022
- Total Time
- 1 hour
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Ingredients
- 1pound medium shrimp, shelled and deveined
- 1tablespoon curry powder
- 3¼teaspoons salt
- Freshly ground pepper to taste
- 8large tomatoes
- 1teaspoon olive oil
- 2cups cooked Basmati rice
- 1teaspoon ground cumin
- ½teaspoon ground coriander
- ¼teaspoon ground cinnamon
- ⅛teaspoon cayenne
- 4teaspoons chopped cilantro
- 1teaspoon minced lemon rind
Nutritional analysis per serving (4 servings)
277 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 28 grams protein; 1177 milligrams sodium
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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