Vegetable Bisque With Seafood^ Recipe
Yield: 7 servingsRecipe by luhu.jp
Ingredients:
3 cup: Frozen corn, thawed and
1 cup: Chopped red bell pepper,
Divided,
1 cup: Skim milk,
2 cup: Low sodium chicken broth,
3/4 lbs: Medium shrimp, peeled
Divided,
1/4 cup: Chopped fresh cilantro,
1 tbsp: Olive oil,
1/2 cup: Chopped fresh parsley,
1 cup: Chopped onion,
1/4 tsp: Salt,
1 cup: Chopped green bell pepper,
1/8 tsp: Pepper,
Directions:
Combine 2 cups corn and 1 cup broth in blender; cover and blend until
smoth. Set aside.
Heat oil in saucepan. Add onion and bell peppers; saute 5 minutes or
until tender. Stir in pureed corn mixture, remaining broth and milk;
bring to a boil. Cover, reduce heat and simmer 5 minutes.
Add remaining corn, shrimp and remaining ingredients; cover and simmer
until shrimp is done, about 5 minutes.
Per serving: 174 cal., 14.6 g protein, 4.1 g (21%) fat, 22.1 g carb.,
3.1 g fiber, 75 mg cholesterol, 2.7 mg iron, 203 mg sodium, 84 mg
calcium.
Cooking Light Carolyn Shaw 8-95
Submitted By CAROLYN SHAW On 09-04-95
Source from luhu.jp
smoth. Set aside.
Heat oil in saucepan. Add onion and bell peppers; saute 5 minutes or
until tender. Stir in pureed corn mixture, remaining broth and milk;
bring to a boil. Cover, reduce heat and simmer 5 minutes.
Add remaining corn, shrimp and remaining ingredients; cover and simmer
until shrimp is done, about 5 minutes.
Per serving: 174 cal., 14.6 g protein, 4.1 g (21%) fat, 22.1 g carb.,
3.1 g fiber, 75 mg cholesterol, 2.7 mg iron, 203 mg sodium, 84 mg
calcium.
Cooking Light Carolyn Shaw 8-95
Submitted By CAROLYN SHAW On 09-04-95
Source from luhu.jp