Creamy Shrimp and Corn Bowl

Creamy Shrimp and Corn Bowl Recipe
Becky Luigart-Stayner; Cindy Manning Barr
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.

Yield:

4 servings (serving size: 1 cup shrimp mixture and 1 tablespoon onions)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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

Note:

Nancy Hughes,

Cooking Light

May 2004
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