Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 4
Victoria Abbot Riccardi
Recipe by Cooking Light January 1998

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Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first five ingredients in a Dutch oven, and bring to a boil. Reduce heat, and simmer the milk mixture for 10 minutes, stirring occasionally. Stir in the corn, and bring to a boil. Add the shrimp, and cook for 2 minutes or until shrimp are done.

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Nutrition Facts

394 calories; calories from fat 6%; fat 2.8g; saturated fat 0.7g; mono fat 0.6g; poly fat 1.1g; protein 30.5g; carbohydrates 64.5g; fiber 2.8g; cholesterol 134mg; iron 3.2mg; sodium 525mg; calcium 359mg.
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