Cauliflower Soup with Grilled Shrimp

Ingredients: (Conversion Chart)

• 3 teaspoons olive oil, divided
• 1 cup chopped red onion
• ½ cup chopped celery
• 4 cups cauliflower florets
• ½ teaspoon ground coriander
• 2 14½-ounce cans low-sodium vegetable broth
• 12 ounces large shrimp, peeled and deveined
• ½ teaspoon salt, divided
• ¼ teaspoon freshly ground black pepper, divided
• 1/3 cup fat-free evaporated milk

Directions:

1. Preheat grill to medium-high. Coat grill rack with cooking spray.
2. In a soup pot over medium heat, add 2 teaspoons of the oil. When oil is hot, add onion and celery and cook, stirring occasionally, 6 to 7 minutes. Stir in cauliflower and coriander, and cook another 2 minutes.
3. Add broth to pot and bring to a boil. Reduce heat to medium-low, cover and simmer for 20 minutes or until florets are tender. Remove from heat and let cool.
4. Season shrimp with ¼ teaspoon salt, 1/8 teaspoon pepper, and remaining 1 teaspoon oil. Grill until opaque, 2 to 3 minutes per side.
5. Puree soup in batches. Return to pot and stir in milk and remaining salt and pepper. Warm over medium heat until heated through, about 5 minutes. Serve with shrimp.

Nutrition Info: