Have a hearty soup on the table in under 20 minutes. Delicious and very easy to prepare...even easier if using pre-cooked shrimp. For variety, add one can crabmeat when you add the shrimp. Optional asparagus adds a little color and great taste!

Ingredients

4 serv.

spring onions, thinly sliced↗4
fresh garlic clove, minced↗1
(15 ounce) can fat-free chicken broth↗1 can
teaspoon very low-sodium instant chicken bouillon granules or 1 chicken bouillon cube↗1 teaspoon
cup water↗3⁄4 cup
cups small shrimp, peeled↗2 cups
teaspoon basil leaves↗1⁄4 teaspoon
cup dry sherry (not cooking sherry)↗1⁄4 cup
teaspoon ground black pepper↗1⁄4 teaspoon
(15 ounce) can creamed corn↗1 can
cooked asparagus spears, cut into 1 inch pieces↗5

Step-by-step instructions

1
Devein, wash and rinse shrimp.
2
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.
3
In a large pot lightly sprayed with non-stick cooking spray, saute onions and garlic just until onions are translucent, but not browned.
4
Add chicken broth, water, basil, chicken granules, and pepper. If using asparagus spears, add them now. Stir and heat mixture until almost boiling.
5
Add corn, shrimp and sherry; stir to mix well, and heat 1 minute.
6
Serve.

Source: food.com

Original recipe ↗

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