Submitted by: Jessica Cunha
Original Credit: WeightWatchers, Healthy Cooking Basics
Prep time: 15 mins Cook time: 30 mins
- 2 tsp olive oil
- 1 large onion, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- 1/2 cup long-grain white rice
- 1 tsp paprika
- 3 (8 oz bottles) clam juice
- 1 (14 1/2 oz can) diced tomatoes
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 1 lb medium peeled and deveined shrimp
- 1/4 cup chopped fresh parsley
Heat a Dutch oven or large soup pot over medium-high heat – add the onion, celery and garlic. Cook, while stirring frequently, until softened, about 3 minutes. Add the rice and paprika and continue to cook and stir until rice is toasted, about 2 minutes.
Add the clam juice, tomatoes, thyme, and pepper – bring to a boil. Reduce heat and simmer, covered, until rice is tender, about 15 minutes.
Add the shrimp and return to a boil. Reduce heat and simmer, covered, until shrimp are just cooked, about 5 mins. Stir in parsley and serve.
WW Point Value = 4
227 cal, 4 g of fat, 23 g carbs, 3 g fiber, 21 g protein