|
5
POINTS
per
serving
Ingredients:
1
Tbsp extra virgin olive oil
1 chopped onion
1 diced red or green bell pepper
2 1/2 cups skim milk
1 1/2 cups evaporated skim milk (One 12-ounce
can)
2 medium baking potatoes, peeled and diced
2 cups frozen or canned whole-kernel yellow corn
1 pound large or medium-sized shrimp, peeled and
deveined
1/3 cup chopped fresh cilantro
Salt and pepper, to taste
Instructions:
In
a large pot, sauté onion and pepper in olive oil
until soft, about 12 minutes. Add milk, corn,
potatoes. Cover. Slowly bring to a boil and simmer
over low heat until potatoes are tender, about
10 minutes. Add shrimp and cook about 3 minutes
or until shrimp turns pink. Do not overcook shrimp.
Add more skim milk if needed. Ladle into bowls
and top with cilantro.
Yield:
6 servings
5 POINTS per serving
Nutritional
Information:
Per serving: 278 calories, 24g protein, 4.2g fat
(0.8g saturated), 2.7g fiber, 38g carbohydrates,
224mg sodium.
|
.gif){kind=spacer}
