Spicy Shrimp Soup

I am always searching for new shrimp recipes, since Mr. Buechel loves his shrimp. It has been unseasonalbly cold in Scottsdale, so soup sounds delicious.

4 cups fat-free, less-sodium chicken broth

2 cups water

1 cup instant long-grain rice

1 tablespoon canola oil

1 teaspoon bottled minced garlic

1/2 teaspoon crushed red pepper

1 1/2 pounds large shrimp, peeled and deveined

4 lime wedges

Bean sprouts

Sliced green onions

Chopped fresh cilantro

Sliced jalapeño pepper

Combine chicken broth and water in a large saucepan, and bring to a boil. Stir in instant long-grain rice, and bring to a boil. Remove from heat, and let stand 5 minutes.
Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, red pepper, and shrimp; sauté 3 minutes or until shrimp are done. Stir shrimp mixture into broth mixture. Divide soup evenly among 4 bowls, and serve with lime wedges. Top each serving with sprouts, onions, cilantro, and jalapeño, if desired.