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| INGREDIENTS |
| 2 tbsp. |
whipped light butter |
| 1 cup |
red pepper, diced |
| 1 cup |
green pepper, diced |
| 1 cup |
celery, diced |
| 2 tbsp. |
jalapeno pepper, seeded and diced |
| 2 |
garlic cloves, minced |
| 2 tsp. |
flour |
| 1 cup |
bottled clam juice |
| 2 cups |
skim milk |
| 3 cups |
fresh or frozen corn kernels |
| 3/4 pound |
shelled and deveined shrimp |
| 2 tbsp. |
cilantro, chopped (optional) |
|
|
|
| RECIPE |
- Melt butter in large
Dutch oven (3 quart)
over high heat, add
peppers, onion,
celery, garlic, and
jalapeno pepper.
Sauté until crisp-tender, about 2 minutes.
- Sprinkle flour and stir in quickly to combine; stir for 1 minute to remove flour flavor.
- Remove from heat and stir in milk and clam juice.
Return to medium heat and cook until it begins to thicken, about 3-5 minutes, do not boil.
- Add corn and shrimp, stir to combine and cook until shrimp turns pink (cooked); sprinkle with cilantro if desired and serve.
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| SERVING SUGGESTION |
SERVING SIZE:
1 1/2 cups
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
290 |
|
| Total Fat |
5 g |
|
| Sodium |
430mg |
|
| Total Carbohydrates |
39 g |
|
| Fiber |
5 g |
|
| Protein |
27 g |
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