Monday, April 1, 2013

Shrimp Bisque

  • 1 bell pepper, choopped.
  • cooking spray
  • 1 8oz package fat free cream cheese
  • 1 can fat free evaporated milk
  • 2 cans fiesta corn, drained.
  • 1 10oz package small shrimp (deveined, tails off).
  • 1 tbsp tobasco sauce
  • 4 small cans cream of potato soup
  1. Sautee the bell pepper in a skillet with some cooking spray until tender, then puree it in a blender or food processor. 
  2. Add all ingredients (including pureed peppers) into one pot and stew until the shrimp is hot and cooked (unless you used precooked shrimp.
Makes 8 servings

Calories 241
Fat 4g
Sat Fat 1g
Poly Fat 1g
Mono fat .5g
Sodium 1250mg
Carbs 31g
Fiber 4g
Sugars 13.5g
Protein 17g

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