Source: Adapted from Mrs. T’s Pierogies recipe booklet
Servings: 4
Prep: 4 minutes
Cook: 14 minutes
Ingredients
- 2 tablespoons oil
- 1 large onion, thinly sliced
- 2 medium-sized sweet red bell peppers, cut in thin strips (about 2 cups)
- 1 tablespoon minced garlic
- 1/4 teaspoon red pepper flakes
- 1 can (14 ounces) ready-to-serve low-sodium vegetable broth
- 1 package (16.9 ounces) frozen pierogies (if fast allows for cheese, use potato & cheddar pierogies; otherwise use dairy-free pierogies, such as the traditional Polish potato and onion)
- 1 pound large shelled and deveined shrimp, thawed if frozen
- 1 bay leaf
Directions
- In a Dutch oven or deep skillet, over medium-high heat, heat oil. Add onion and pepper; cover and cook for 4 minutes. Uncover and cook until lightly browned, about 3 minutes, stirring occasionally. Add garlic and red pepper; cook and stir for 30 seconds. Add broth; bring to a boil. Add pierogies; cover and cook over medium-high heat for 3 minutes. Add shrimp and bay leaf; cover and cook, stirring once, just until shrimp are cooked, about 3 minutes longer. Remove bay leaf. Spoon shrimp and sauce into soup bowls. Sprinkle with chopped parsley, if desired.
