Dinner

Shrimp Soup

1 lb. of uncooked and shelled shrimp

1 onion, chopped

6 cloves of garlic, chopped

2 broccoli heads, chopped

4 yuca roots, peeled and sliced

2 corn on the cobs, chopped

6 tomatoes

1 cup of 10 minute brown rice

6 tomato bouillon

olive oil spray bottle

sea salt

cracked pepper

12 cups of water

Directions:

Step 1: Get a large pot, add some olive oil and allow to get hot. Chop up the onion and saute for 2 minutes. Chop up the garlic and saute for 1 minute. Then, add the peeled and sliced yuca roots to the mix and allow to cook covered for about 5 minutes or until the yuca is half way cooked.

Step 2: Prepare all the vegetables and place them in the pot with 12 cups of water and the tomato bouillons. Add some sea salt and pepper to flavor the broth and allow to cook for 10 minutes on medium high temperature.

Step 3: For the last ten minutes, add the brown rice and the raw and peeled shrimp. Lower the heat to medium.

I made this last night for dinner. It was great! My husband loved it. It has a lot of carbs, but good carbs. This should last for a few days. I had this soup for breakfast, it was a great way to fuel up for the gym in the morning.