pinterest is such a fun
but, my favorite is the recipes. i mean, a girl's gotta eat, right?!
i've shared a few pinspired recipes here, like last week's baked shrimp and parmesan tomatoes...
and the pinspired pumpkin dip from the pinterest party my girlfriends had...
and the extra yummy nutella banana bread...
and my favorite sweet and salty bite size treat: chocolate pretzel bites...
and a bunch of you have found this blog from finding my recipe for cheesy ranch burger bites on pinterest!
well, let me tell you, this recipe i'm about to share is a definite winner in my book. it's healthy, it's filling, and it's absolutely delicious! and, i made this whole batch of soup for under $20. (the recipe says it serves 4, but it's more like 6 servings...so at around $3 per serving, that's a huge value.)
if you follow me on instagram, you saw this photo monday night when i made the soup:
|follow me on instagram! i'm @mykindaperfect|
brazilian shrimp soup adapted from food & wine
here's what you need:
1 green bell pepper, chopped ($0.60)
1 onion, chopped ($0.32)
3 garlic cloves, minced (had on hand...but maybe $0.10?)
1 15 oz. can of crushed tomatoes in heavy puree ($0.85)
1 cup quinoa (the recipe called for long-grain rice, but i used quinoa and it was perfect...~$2.00)
5 cups water ($0)
1 can unsweetened coconut milk ($2.39...the store was out of the cheaper brand that was $1.99)
1 pound shrimp, peeled & sliced in half horizontally ($8.99)
red pepper flakes (had on hand)
salt (had on hand)
pepper (had on hand)
2 T. cooking oil (had on hand...used extra virgin olive oil)
cilantro, 1/2 c. chopped ($0.79...or you could use parsley instead, but i love cilantro!)
1 T. lemon juice (i bought a lemon for $0.44)
here's what you do:
1. chop your bell pepper and onion and mince the garlic. i have a garlic press, so i just used that instead of mincing it by hand. (but the whole cloves are shown in this pic...)
2. in a large pot, heat the cooking oil over medium heat. once it's hot, add the pepper, onion, and garlic. cook, stirring occasionally, for about 10 minutes, or until the veggies just start to get soft.
3. peel your shrimp. i buy frozen e-z peel shrimp and just let it thaw out in a bowl of water. then, like i showed you in my shrimp recipe last week, this is how you peel shrimp.
for this recipe you want to remove the tails too, so just pinch 'em off.
4. once your peppers and onions are getting soft, add the can of crushed tomatoes (and the puree), your quinoa (uncooked), and 5 cups of water to the pot. add about 1 t. of red pepper flakes and 1 t. of salt. stir together and bring to a boil. then let it simmer for 10-15 minutes, or until quinoa is almost cooked.
5. while that's cooking, slice your shrimp in half the long way and chop up your cilantro.
6. stir in the can of unsweetened coconut milk and bring back to a simmer.
7. add the shrimp to the soup, stirring occasionally, until shrimp is cooked, about 3-4 minutes. stir in black pepper, lemon juice, and cilantro (or parsley).
this is one of my proudest pinspired culinary creations! it is so delicious. it is full of healthy stuff: veggies! protein! and most importantly, yumminess! and now i have enough to have for lunches for the rest of the week!
this soup is honestly so good, it's hard to believe that it's not only healthy, but totally compliant with my nutrition guidelines from kdr fitness. this definitely makes me want to think more creatively in the kitchen!
in pinspirations and culinary creations...