CORN AND SHRIMP SOUP (LOW-FAT)
Have a hearty soup on the table in under 20 minutes. Delicious and very easy to prepare...even easier if using pre-cooked shrimp. For variety, add one can crabmeat when you add the shrimp. Optional asparagus adds a little color and great taste!
Provided by BeachGirl
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Devein, wash and rinse shrimp.
- If shrimp are very large, cut them in half lengthwise. (This will make them curl nicely when boiled.) Drop shrimp into boiling water and cook just until they turn pink; drain. Do not overcook.
- In a large pot lightly sprayed with non-stick cooking spray, saute onions and garlic just until onions are translucent, but not browned.
- Add chicken broth, water, basil, chicken granules, and pepper. If using asparagus spears, add them now. Stir and heat mixture until almost boiling.
- Add corn, shrimp and sherry; stir to mix well, and heat 1 minute.
- Serve.
Nutrition Facts : Calories 159.1, Fat 0.7, SaturatedFat 0.1, Sodium 773.4, Carbohydrate 25.3, Fiber 2.2, Sugar 5.1, Protein 3.4
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Levi Hanlen
[email protected]I've made this soup several times and it's always a hit. It's a great recipe to have on hand.
Abdullah Obaidullah
[email protected]This soup is a great way to use up leftover corn on the cob.
Avery Boccella
[email protected]I'm not a fan of corn, but I loved this soup. The shrimp and broth were so flavorful.
Sankar Chhetri
[email protected]I made this soup in my slow cooker. It turned out perfectly.
Barbara Munkondia
[email protected]This soup is a great way to get your kids to eat their vegetables.
Alger Sabroso
[email protected]I'm allergic to shrimp, so I used chicken instead. The soup was still very tasty.
Marines Chapa Ba . LN.PRES.
[email protected]I didn't have any fresh shrimp, so I used frozen shrimp. The soup still turned out great.
Abdul Majeed Musah Ali
[email protected]The soup was a little bland for my taste. I added some extra salt and pepper, and it was much better.
Muhammad Alrayan
[email protected]This soup is perfect for a quick and easy weeknight meal. It's also great for meal prep. I made a big batch on Sunday and I've been eating it all week.
cookie monster gatcha
[email protected]I love the combination of corn and shrimp in this soup. It's a great way to use up leftover corn on the cob.
Halimah Sadia
[email protected]This soup is so easy to make and it's absolutely delicious. I've already made it twice and my friends are asking for the recipe.
melvine melvo
[email protected]I'm not a huge fan of corn soup, but this recipe changed my mind. The shrimp and corn were cooked perfectly, and the broth was flavorful and light.
Saad Mmmm
[email protected]This corn and shrimp soup was a hit with my family! The flavors were so fresh and delicious, and the soup was nice and thick without being too heavy.