Shrimp Fried Rice Soup [Sponsored]

Shrimp Fried Rice Soup (Prep. time: 30 minutes.  Serves 8)

½ lb. medium to large raw shrimp, peeled and cut in half for bite-size pieces

2 C. shrimp shells.

2 Tb. olive oil

½ onion, diced

1 large clove garlic, diced

1 C. shitake mushrooms (woody stems removed), cut into bite-sized pieces

½ C. frozen peas

¼ C. carrots, diced

1 tsp. ginger, peeled & finely diced or powdered

2 Tb. soy sauce

2 C. cooked white rice

2-3 C. vegetable stock

½ C. baby bok choy, chopped

2-3 eggs

In a large stock pan or Dutch Oven, heat olive oil over medium-high heat.  Add raw shrimp shells. Cook until they turn pink and remove from pot.  Stir in the onion and sauté until they start to become tender.  Add the garlic and ginger (if using raw).  Stir in the carrots and cook until they start to become tender.  Add the peas and baby bok choy.  When the greens start to wilt, add the stock and soy (and ginger powder, if not using raw ginger) and bring to a simmer.  Add in the shrimp and rice.  Beat the eggs and drizzle into the soup, stirring constantly, after the shrimp turns pink.  Remove the soup from the heat and taste for seasoning.

Thanks to Down to Earth Whole Foods for sponsoring Foodie Fridays.  Winter offers challenges for getting fresh vegetables that are chemical free and as local as possible.  Talk to the people at Down to Earth Whole Foods about the root and winter vegetables that are available and remember, frozen vegetables that are grown chemical free are just as good a fresh!  Down to Earth Whole Foods is located on Grant Ave., Endicott, just east of Union Endicott high school.