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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 182.1
  • Total Fat: 2.7 g
  • Cholesterol: 66.2 mg
  • Sodium: 695.5 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 16.7 g

View full nutritional breakdown of Hungry Girl's rockin' roasted shrimp and asparagus corn chowder calories by ingredient
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Hungry Girl's rockin' roasted shrimp and asparagus corn chowder

Submitted by: BAMAG06

Introduction

I added mushrooms to this and only had 1 ounce of shrimp leftover from other meals so I just made a single serving and added a slice of lean turkey deli meat.
The nutritional value is for my tweaked version but pretty much right on to the nutrition given in the cook book for the full version
I added mushrooms to this and only had 1 ounce of shrimp leftover from other meals so I just made a single serving and added a slice of lean turkey deli meat.
The nutritional value is for my tweaked version but pretty much right on to the nutrition given in the cook book for the full version

Number of Servings: 1

Ingredients

    4 cups fat free broth (chx or veg)
    12 ounces shrimp
    20 large asparagus spears
    2 medium red bell peppers, seeded and chopped
    1 medium russet potato, cut into 1/2 in cubes
    1 cup canned sweet corn kernels
    1 cup evaporated ff milk
    3/4 cup chopped scallions
    1 tsp minces garlic
    1/2 teaspoon thyme
    1/4 teaspoon cayenne pepper
    salt and pepper to taste

Directions

Preheat oven to 425
Take asparagus spears and snap in half throwing away the tough ends. Put asparagus and shrimp on baking pan sprayed with nonstick spray. Cook for 6 min remove shrimp, flip asparagus and cook for 6 more min.
Remove asparagus and cut it and shrimp into bite size pieces.
In a large pot sprayed with nonstick, cook bell peppers, scallions, corn and garlic over medium heat for 5 min
Add broth, potato and bring to a simmer, cook for 15 min or until potato begins to soften
Add milk, shrimp, asparagus, and spices stir and continue to cook for 5 minutes.

Number of Servings: 1

Recipe submitted by SparkPeople user BAMAG06.






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