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Creamy Shrimp and Corn Bowl

Becky Luigart-Stayner; Cindy Manning Barr
Yield 4 servings (serving size: 1 cup shrimp mixture and 1 tablespoon onions)
This quick and easy soup recipe features shrimp and whole-kernel corn and gets is creaminess from half-and-half.  Serve with sliced baguette for dipping.

Ingredients

  • Cooking spray
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 3/4 cup chopped green onions, divided
  • 1/4 cup water
  • 3/4 teaspoon Old Bay seasoning
  • 1 (11-ounce) can extrasweet whole-kernel corn, drained
  • 3/4 cup half-and-half
  • 1/4 teaspoon salt

Nutrition Information

  • calories 279
  • caloriesfromfat 26 %
  • fat 8.1 g
  • satfat 3.6 g
  • monofat 1.9 g
  • polyfat 1.1 g
  • protein 37.3 g
  • carbohydrate 12 g
  • fiber 2 g
  • cholesterol 281 mg
  • iron 4.3 mg
  • sodium 741 mg
  • calcium 149 mg

How to Make It

  1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; sauté 3 minutes. Add 1/2 cup onions, water, seasoning, and corn; bring to a boil. Cover, reduce heat, and simmer 5 minutes.

  2. Remove from heat; stir in half-and-half and salt. Cover; let stand 3 minutes. Sprinkle with 1/4 cup onions.