Steps to Prepare Shrimp And Rice Casserole With Cream Of Shrimp Soup

Kabocha Squash And Shrimp Soup

Blend in soup, seasonings and rice.

Recipe Summary Kabocha Squash And Shrimp Soup

This is a kabocha squash soup that my Asian mother made and since then I have loved it! It's a very healthy one-of-a-kind squash soup.

Ingredients | Shrimp And Rice Casserole With Cream Of Shrimp Soup

1 teaspoon olive oil

2 green onions, chopped

2 pounds kabocha squash, peeled and cubed

1 tablespoon dried shrimp

2 teaspoons white sugar

½ teaspoon salt

1 (14.5 ounce) can chicken broth

1 cup water, or as needed

Directions

Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.

Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.

Info | Shrimp And Rice Casserole With Cream Of Shrimp Soup

prep: 15 mins cook: 19 mins total: 34 mins Servings: 4 Yield: 4 servings

TAG : Kabocha Squash And Shrimp Soup

Soups, Stews and Chili Recipes, Soup Recipes, Seafood, Shrimp Soup,

Images of Shrimp And Rice Casserole With Cream Of Shrimp Soup

Shrimp And Rice Casserole With Cream Of Shrimp Soup : In a large bowl, combine the shrimp, rice, soup, mushrooms, cheese, 2 tablespoons butter, green pepper, onion, lemon juice, pepper, mustard and worcestershire sauce.