Chilled Shrimp and Jicama Soup with Basil Recipe | No Calorie Sweetener & Sugar Substitute | SPLENDA® Skip to main content
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Chilled Shrimp and Jicama Soup with Basil Recipe

Serves: 
8
20 minutes
Calories per serving: 220

Recipe Ingredients

2 medium cucumbers, peeled, seeded and chopped
1/4 cup balsamic vinegar
1 pound jicama, peeled and cut into 1/4 inch dice
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
2 teaspoons salt
8 ounces small raw shrimp, peeled and deveined
1/4 teaspoon salt
1/2 teaspoon cayenne
2 teaspoons olive oil
2 1/2 cups 2% reduced fat milk
2 1/2 cups low fat sour cream
1/2 cup chopped basil
1 medium red bell pepper, roasted, peeled and cut into 1/4 inch by 1 inch strips
1 medium yellow bell pepper, roasted, peeled and cut into 1/4 by 1 inch strips

Preparation

Puree the cucumbers with the balsamic vinegar in a food processor for about one minute or until smooth. Pour cucumber puree into a large bowl. Add SPLENDA® Granulated Sweetener and salt. Stir well. Add jicama and stir.

Place the shrimp in a medium bowl and sprinkle with 1/4 teaspoon salt and the cayenne pepper. In a large skillet over high heat, heat the olive oil until lightly smoking. Add the shrimp and cook until they turn pink, about 2 minutes. Remove the shrimp and set aside.

Spoon the sour cream into a large bowl. Add the milk slowly while blending with a wire whisk. Add the cucumber and jicama mixture, shrimp, basil, and the roasted peppers and combine. Chill thoroughly and serve.

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Nutrition Info Per Serving

Nutrition Info Per Serving 8 servings, Serving Size: 1/2 cup vegetables, 5 shrimp, 1 cup sour cream soup mixture

Calories
220
Calories From Fat
110
Total Fat
12
g
Saturated Fat
7
g
Cholesterol
80
mg
Sodium
770
mg
Total Carbs
17
g
Dietary Fiber
4
g
Sugars
8
g
Protein
12
g

Conversion Chart

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