Cajun Shrimp Pasta
INGREDIENTS:
4 c Skim milk; (I will use 3.5
-next time because I like
-thicker soup.)
2 c Diced potatoes
1 ts Chef Prudommes Seafood Magic
-seasoning; (I used Prices
-seafood seasoning that had
-the word Magic on the
-label)
Salt
Pepper
2 cn Cream corn
1 lb Peeled shrimp; (I bought
-already peeled and cooked
-for saving time)
4 c Skim milk; (I will use 3.5
-next time because I like
-thicker soup.)
2 c Diced potatoes
1 ts Chef Prudommes Seafood Magic
-seasoning; (I used Prices
-seafood seasoning that had
-the word Magic on the
-label)
Salt
Pepper
2 cn Cream corn
1 lb Peeled shrimp; (I bought
-already peeled and cooked
-for saving time)
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!!!
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!!!