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Shrimp And Greens Soup

Ingredients

• 12 ounces peeled and deveined fresh or frozen shrimp
• 1 leek, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 3 14-ounce cans reduced-sodium chicken broth or vegetable broth
• 1 tablespoon snipped parsley
• 1 teaspoon snipped marjoram or thyme or 1/4 teaspoon dried marjoram or thyme, crushed
• 1/4 teaspoon lemon pepper
• 3 cups shredded bok choy or spinach leaves

Directions

1. Thaw shrimp, if frozen.
2. Rinse shrimp.
3. Pat dry with paper towels.
4. Set aside.
5. In a large saucepan cook leek and garlic in hot oil over medium-high heat 2 minutes.
6. Add chicken broth, parsley, marjoram, and lemon pepper.
7. Bring to boiling.
8. Add shrimp.
9. Return to boiling, reduce heat and simmer, uncovered, for 2 minutes.
10. Stir in bok choy.
11. Cook 1 minute.

Attribution