Corn And Shrimp Soup Weight Watchers Recipes

Steps:

• Melt the butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion, celery and bell pepper and saute until the onions are translucent, about 3 minutes. Sprinkle in the flour and mix well. Cook, stirring constantly, until the roux is blonde in color, 3 to 5 minutes. Pour in the broth gradually, stirring constantly. Stir in the whipping cream, milk, creamed corn and corn kernels.
• Cook over medium-low heat, stirring frequently, for 10 minutes. Sprinkle the shrimp with the Cajun seasoning and add to the pan. Add the liquid crab boil, then fold in half the green onions and simmer until the shrimp turn bright pink. Season to taste with salt and pepper. Ladle into soup bowls, then sprinkle with paprika and the remaining green onions.
• Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.

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.

Steps:

• Spray heavy dutch oven with Pam.
• Add onion and bell pepper and saute' on medium-low for 15 minutes or until soft.
• Stir in cream cheese and cook until cheese is melted.
• Add milk, corn, soup & tomatoes and seasonings.
• Simmer gently for 10 minutes, stirring to keep from sticking.
• Add shrimp and cook an additional 5 minutes or until shrimp are pink.
• Remove from heat and sprinkle with green onions.

Steps:

• Make a light brown roux with oil and flour.
• Add onions, garlic, and bell pepper.
• Let simmer a few minutes.
• Add tomatoes and cook for 5 minutes.
• Add to this mixture 3 cans of corn and chicken broth.
• Cook slowly for 1 hour.
• In a separate skillet, fry the shrimp in butter.
• After the shrimp turn pink, add to the soup mixture.
• Cook for 1/2 hour.
• Add green onions, parsley, Tabasco sauce, salt and pepper to taste.
• Serve with crusty bread and a salad and ENJOY!