Lunch Recipe

Cajun Shrimp and Greens Soup

Seven lettuces are cooked into this soup at the end, leaving their colors bold and dark.

INGRIDIENT

¼ cup all-purpose flour

¼ cup vegetable oil

3 teaspoons Cajun seasoning, or to more taste

2 ½ cups bottled clam juice

2 (14.5 ounce) cans petite-cut tomatoes with onions and roasted garlic, undrained

1 tablespoon chopped fresh thyme

1 clove garlic, minced

1 (6 ounce) package DOLE® Seven Lettuces

1 pound cooked small shrimp, peeled and deveined

ground black pepper

DIRECTION

Step: 1

Whisk together flour and oil in heavy 6-quart sauce pot over medium-high heat 4 to 5 minutes or until smooth and lightly browned. Stir in Cajun seasoning; cook 1 minute.

Step: 2

Add tomatoes with juice, thyme and garlic; bring to boil. Reduce heat; simmer 5 minutes. Add salad; cook stirring 1 to 2 minutes. Add shrimp; cook, stirring, until heated through. Season with pepper, to taste.

NUTRITION FACT

Per Serving: 237 calories; protein 18.4g; carbohydrates 17.2g; fat 10.6g; cholesterol 150.6mg; sodium 1299.4mg.

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