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Prep Time:30 minsAdditional Time:10 minsTotal Time:40 minsServings:6Yield:6 cupsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:10 minsTotal Time:40 minsServings:6Yield:6 cups
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundfresh or frozen peeled, deveined medium shrimp1fennel bulb1tablespoonolive oil1tablespoonunsalted butter1cupthinly sliced leeks1medium carrot, halved lengthwise and sliced¾cupuncooked wild rice, rinsed and drained¼teaspoonsalt¼teaspoonground pepper2(14.5 ounce) cansreduced-sodium chicken broth1cupwater¾cuplow-fat (1%) milk2tablespoonsall-purpose flour2teaspoonschopped fresh thyme2tablespoonsdry sherry1sprigFresh thyme sprigs
Cook Mode(Keep screen awake)
Ingredients
1poundfresh or frozen peeled, deveined medium shrimp
1fennel bulb
1tablespoonolive oil
1tablespoonunsalted butter
1cupthinly sliced leeks
1medium carrot, halved lengthwise and sliced
¾cupuncooked wild rice, rinsed and drained
¼teaspoonsalt
¼teaspoonground pepper
2(14.5 ounce) cansreduced-sodium chicken broth
1cupwater
¾cuplow-fat (1%) milk
2tablespoonsall-purpose flour
2teaspoonschopped fresh thyme
2tablespoonsdry sherry
1sprigFresh thyme sprigs
DirectionsThaw shrimp, if frozen. Halve the shrimp lengthwise. Rinse the shrimp; pat dry with paper towels. Set aside. Core and coarsely chop fennel bulb. If desired, set aside some of the fennel leaves for garnish.Heat oil and butter in a large pot over medium heat. Add the chopped fennel, leeks, and carrot; cook about 8 minutes or until tender. Stir in wild rice, salt, and pepper. Cook and stir 1 minute more. Add broth and the water. Bring to boiling; reduce heat. Simmer, covered, 40 to 45 minutes or until the rice is tender.Whisk together milk and flour in a small bowl. Whisk the milk mixture into the soup along with chopped thyme. Cook and stir until the soup is thickened and bubbly.Stir the shrimp into the soup. Simmer, uncovered, 2 to 3 minutes or until the shrimp are opaque. Stir in sherry. If desired, garnish with the reserved fennel leaves and/or thyme sprigs.Originally appeared: Diabetic Living Magazine
Directions
Thaw shrimp, if frozen. Halve the shrimp lengthwise. Rinse the shrimp; pat dry with paper towels. Set aside. Core and coarsely chop fennel bulb. If desired, set aside some of the fennel leaves for garnish.Heat oil and butter in a large pot over medium heat. Add the chopped fennel, leeks, and carrot; cook about 8 minutes or until tender. Stir in wild rice, salt, and pepper. Cook and stir 1 minute more. Add broth and the water. Bring to boiling; reduce heat. Simmer, covered, 40 to 45 minutes or until the rice is tender.Whisk together milk and flour in a small bowl. Whisk the milk mixture into the soup along with chopped thyme. Cook and stir until the soup is thickened and bubbly.Stir the shrimp into the soup. Simmer, uncovered, 2 to 3 minutes or until the shrimp are opaque. Stir in sherry. If desired, garnish with the reserved fennel leaves and/or thyme sprigs.
Thaw shrimp, if frozen. Halve the shrimp lengthwise. Rinse the shrimp; pat dry with paper towels. Set aside. Core and coarsely chop fennel bulb. If desired, set aside some of the fennel leaves for garnish.
Heat oil and butter in a large pot over medium heat. Add the chopped fennel, leeks, and carrot; cook about 8 minutes or until tender. Stir in wild rice, salt, and pepper. Cook and stir 1 minute more. Add broth and the water. Bring to boiling; reduce heat. Simmer, covered, 40 to 45 minutes or until the rice is tender.
Whisk together milk and flour in a small bowl. Whisk the milk mixture into the soup along with chopped thyme. Cook and stir until the soup is thickened and bubbly.
Stir the shrimp into the soup. Simmer, uncovered, 2 to 3 minutes or until the shrimp are opaque. Stir in sherry. If desired, garnish with the reserved fennel leaves and/or thyme sprigs.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)237Calories5gFat26gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
