WIAW – Roasted Corn & BBQ Shrimp Soup

Happy Wednesday! I have a little day date planned with the hubs today so this will be a quick one!

Breakfast: Oatmeal Raisin Cookie Baked Oatmeal

Lunch: Roasted Corn & BBQ Shrimp Soup (Recipe at end!)

Dinner:Lentil Sloppy Joes

Dessert: Thin Mint and Cookies and Cream Fro-Yo with lots of toppings

Roasted Corn & BBQ Shrimp Soup 

(slightly adapted from Bev Cooks)

Ingredients

•  3 – 4 Tbs. extra-virgin olive oil, divided
• 1 pound shrimp, peeled and deveined
• 3 shallots, diced
• 1 tablespoon of minced garlic
• 4 cups Low Sodium Vegetable stock
• 1 cup favorite bbq sauce (We used Hot Bone Suckin Sauce)
• 1 tsp dried cilantro
• 1 tsp smoked paprika
• 1 cup frozen roasted corn (bought at trader joes)
• 1 cup small pasta ( We used Orecchiette)
• coarse salt and freshly ground pepper, to taste

Directions

• Season the shrimp on both sides with salt and pepper
• Bring 2 Tbs. oil to a medium-high heat in a large pot. Add corn and shrimp – Cook til shrimp is translucent. Set aside.
• Add another Tbs. of oil, and add the shallots; sauté about 5 minutes, until they start to soften. Add the garlic and sauté until fragrant, about a minute.
• Add the broth, bbq sauce, spices and pasta.
• Simmer until the pasta is cooked through about 10 minutes. Stir frequently.
• Add shrimp & corn last 3 minutes to warm throughout
• Ladle into bowls and garnish with fresh cilantro if desired.

 Delicious!!

Questions: What was the best thing you ate yesterday?