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    Soup: 8 pt. Cajun Shrimp & Corn Bisque


    Source of Recipe


    Cooking Light Magazine, Jan., '98

    List of Ingredients




    4 cups fat-free milk
    2 cups diced peeled baking potato
    1 teaspoon Cajun seasoning for seafood (i.e. Chef Paul Prudhomme's Seafood Magic)
    1/4 teaspoon salt
    1/4 teaspoon pepper
    2 14-3/4 oz cans no-salt-added cream-style corn
    1 pound large shrimp -- peeled and deveined

    Recipe



    Combine first 5 ingredients in a Dutch oven, and bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Stir in corn, and bring to a boil. Add shrimp, and cook 2 minutes or until shrimp are done.

    Servings : 4 serving size: 2 cups
    Nutritional analysis, per recipe: 394 calories, 2.8 g. fat, 2.8 g. fiber, 134 mg. cholesterol, 525 gm. sodium, 359 mg. calcium

 

 

 

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