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Roasted Shrimp and Asparagus Corn Chowder
Nb persons: 6
Yield: 1 1/2 cups
Preparation time:
Total time:
Source: Hungry Girl
| 4 c. | fat-free broth, chicken or vegetable |
| 12 oz. | raw shrimp, peeled and deveined, tails removed |
| 20 | large asparagus spears |
| 2 | medium red bell peppers, seeded and chopped |
| 1 | medium russet potato, cut into 1/2-inch cubes |
| 1 c. | canned sweet corn |
| 1 c. | evaporated fat-free milk |
| 3/4 c. | chopped scallions |
| 1 tsp. | minced garlic |
| 1/2 tsp. | cayenne pepper |
| salt and pepper , to taste |
Preheat oven to 425 degrees.
Take asparagus spears in both hands and snap in half. Discard the tough ends. Place asparagus spears and raw shrimp on a baking pan sprayed with nonstick spray.
Spritz shrimp and asparagus with a light mist of nonstick spray and place pan in the oven for about 6 minutes, until shrimp are opaque and cooked through.
Remove shrimp from the pan and set aside. Flip asparagus over and cook for an additional 6 minutes.
Remove asparagus from the oven and cut asparagus and shrimp into bite-sized pieces.
In a large pot sprayed with nonstick spray, cook bell peppers, scallions, corn and garlic over medium heat for 5 minutes.
Add broth and potato and bring to a simmer. Cook for about 15 minutes or until potato begins to soften.
Add milk, shrimp, asparagus, thyme, and cayenne pepper. Stir and continue to cook for 5 minutes. Season to taste with salt and black pepper.
Each serving=182 calories
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