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Want to eat healthy during the Thanksgiving Holiday? Join us to make some delicious pumpkin carrot and corn shrimp soup.
Prepare the following ingredients and items:
2 fresh ear of corns
2 large carrots
½ of a Japanese Kabocha pumpkin (1 lb)
½ lb shrimp, marinated with salt
2 slices of ginger
10 cups of water
1 teaspoon of salt
Pepper
Scallion or green onion
1 stockpot
1 empty bowl
1 spoon
Step 1:
Clean the shrimps and marinate them with ½ teaspoon of salt and pepper and set aside.
Wash the pumpkin thoroughly with clean water and cut it into half. (Only use half)
Scoop out the pumpkin seeds with a spoon and cut it into 2 inch chunks then set aside.
Peel and cut the carrots and corn into smaller chunks. Rinse with water to clean them then set aside.
Step 2:
Boil 10 cups of water in a large stockpot.
When the soup water boils, add all ingredients except for the pumpkin to the pot.
Cook on high heat for a few minutes until the soup water boils again.
Reduce the heat to low and simmer for 1 hour and 30 minutes. Set the timer.
When the timer signals, add the pumpkin to the soup and cook on medium-low heat for 30 more minutes.
Meanwhile, wash the scallion or green onion and cut them into small pieces.
Sprinkle some salt and pepper to taste and serve.
Please join us for this program on out Youtube Channel at https://www.youtube.com/channel/UCcKeQ_EQPqmuG0D_NO_QcZA
(DUL)
AGE GROUP: | Ages 19+ |
EVENT TYPE: | Senior Living | Culinary Arts | Adults |
Mon, Apr 22 | 9:00AM to 9:00PM |
Tue, Apr 23 | 9:00AM to 9:00PM |
Wed, Apr 24 | 9:00AM to 9:00PM |
Thu, Apr 25 | 9:00AM to 9:00PM |
Fri, Apr 26 | 9:00AM to 9:00PM |
Sat, Apr 27 | 9:00AM to 9:00PM |
Sun, Apr 28 | 9:00AM to 9:00PM |
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