Ingredients 1 can cream of shrimp 1/2 cup chicken broth 1/4 cup olive oil 2 tbsp salt 2 cloves garlic, minced 1 tbsp minced ginger 2 tbsp tomato paste 1/3 cup chicken stock 2 tbsp milk 1 tbsp fresh thyme leaves, dried 1 cup shredded scallops, or scallions, peeled and cut into thin strips 2 tbsp fresh parsley leaves, finely chopped for garnish Instructions Heat a large saucepan over medium-high heat and add the olive oil, salt, and garlic.
Sauté for 3-5 minutes, stirring occasionally.
Remove from the heat.
Add the shrimp and chicken broth and cook for a few minutes until the broth begins to thicken.
Add in the stock, milk, and thyme, and bring to a boil.
Reduce the heat and simmer for about 1 minute.
Once the broth has thickened, add the shrimp, tomatoes, ginger, stock, and milk.
Reduce heat to medium-low and simmer until the mixture has reduced by at least half, about 10 minutes.
Add a bit more water if the shrimp are not tender yet.
Season to taste with salt and pepper.
Serve with fresh parsm and a dash of thyme.
Nutrition Facts How to Make Scalloped Shrimp and Shrimp Soup Amount Per Serving Calories 130 Calories from Fat 23 % Daily Value* Total Fat 6g 9% Sodium 1330mg 45% Potassium 1070mg 24% Total Carbohydrates 24g 11% Dietary Fiber 2g 8% Sugars 4g Protein 16g 34% Vitamin A 7.6% Vitamin C 13.6 % Calcium 6.9% Iron 12.1% * Percent Daily Values are based on a 2000 calorie diet.