Cajun Shrimp and Corn Soup
Try this Cajun Shrimp and Corn Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
lunch
lunch
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
pescatarian
- pepper
- salt
- 2 cn cream corn
- 2 c potatoes diced
- 4 c skim milk (i will use 3.5)
- 1 ts chef prudommes seafood magic
- 1 lb shrimp peeled
- Carbohydrate 327.42005 g
- Cholesterol 720.48 mg
- Fat 15.6423 g
- Fiber 18.3005006027222 g
- Protein 181.06115 g
- Saturated Fat 4.49086 g
- Serving Size 1 1 Serving (3688g)
- Sodium 1737.7 mg
- Sugar 309.119549397278 g
- Trans Fat 2.7137 g
- Calories 2093 calories
I fixed the Cajun Shrimp and Corn Soup that was posted in Cooking Light last night. It was so easy and so good. For those that do not get the magazine, here is the recipe: Combine first 5 ingredients in a pot. Bring to boil and simmer for 10 minutes (or until potatoes are done). Add corn and bring to boil for 2 minutes. Add shrimp and cook until heated. Serve with Spinach and Orange salad, and Rye bread. Took less than 30 minutes to serve dinner. YEAH!!! Posted to Digest eat-lf.v097.n007 by "Mary Jo Stark" <mjstark@enterprise.advance.com> on Jan 8, 1998
