| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Seafood |
Cajun |
|
1 |
Servings |
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) |
INSTRUCTIONS
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
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