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Categories:Viewed: 60 - Published at: 7 years ago
Ingredients
- 1/2 pound fresh or thawed medium-size shrimp, rinsed and drained
- 1 can (14-1/2 oz.) no-salt added tomatoes
- 1 can (8-3/4 oz.) no-salt added whole kernel corn
- 3 tablespoons Kikkoman Less Sodium Soy Sauce
- 2 tablespoons dry sherry
- 1 teaspoon lemon juice
- 1/2 pound bay scallops, rinsed and drained
- 1 tablespoon cornstarch
- 1 green onion and top, minced
- Dash white pepper
Method
- Shell and devein shrimp, placing only shells in large saucepan.
- Rinse shrimp; drain.
- Pour 3 cups water over shells; bring to boil.
- Reduce heat; simmer, uncovered, 20 to 25 minutes, or until liquid is reduced in half.
- Strain liquid; discard shells and return stock to saucepan.
- Stir in tomatoes, corn, less sodium soy sauce, sherry and lemon juice; cover and bring to boil.
- Reduce heat; simmer 5 minutes.
- Add shrimp and scallops; simmer, uncovered, 2 minutes, stirring occasionally to break up tomatoes.
- Blend cornstarch and 1 Tbsp.
- water; stir into soup.
- Bring to boil; cook 1 minute, stirring constantly.
- Stir in green onion and pepper; serve immediately.
