1 pound shrimp -- fresh or frozen
-- in shells
4 teaspoons olive oil
1/4 teaspoon greek seasoning -- or dried oregano
-- crushed
1 teaspoon butter
3 medium red sweet peppers -- cut up
1 medium onion -- chopped
6 cloves garlic -- minced
1 large potato -- peeled and cut into
-- cubes
1 14 1/2 ounce chicken broth
1/8 teaspoon greek seasoning -- or dried oregano
-- crushed
3/4 cup 1% lowfat milk
1/4 cup shredded parmesan cheese
Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry with
paper t
owels. In large skillet heat 2 teaspoons of the olive oil over medium
heat. A
dd shrimp and the 1/4 teaspoon Greek seasoning. Cook, stirring often, for
2 to
3 minutes or until shrimp turn pink. Remove from skillet. Keep warm.
Add butter and remaining olive oil to skillet. Cook peppers, onion, and
garlic
in hot oil mixture for 3 minutes. Add potato, broth, and the 1/8
teaspoon Gre
ek seasoning. Bring to boiling; reduce heat. Cover; simmer for 10 to 15
minut
es or until potato is tender, stirring occasionally.
Cool slightly; pour into a food processor bowl or blender container. Cover
and
process or blend until smooth (do in batches, if necessary). Return to
skille
t. Stir in the 1% lowfat milk; heat through. Ladle into bowls. Top with
shri
mp and sprinkle with Parmesan cheese. Makes 8 to 10 servings.
MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98
Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com
|
