CAJUN BEAN, CORN AND SHRIMP BISQUE
1/2 cup chopped onion 3/4 - 1 teaspoon dried thyme leaves 1/2 - 3/4 teaspoon dried marjoram leaves 1/2 teaspoon crushed red pepper 1 tablespoon butter or margarine 2 tablespoons flour 3 1/2 cups fat-free milk 1 medium potato, peeled, cubed 1 cup small broccoli florets 1 can (15 ounces) Red or Pink beans or 11/2 cups cooked dry-packaged Red or Pink beans, rinsed, drained 1 cup frozen thawed or canned cream-style corn 8-12 ounces peeled, deveined shrimp
Sauté onion, thyme, marjoram and crushed red pepper in butter in large saucepan until onion is tender, about 5 minutes. Stir in flour and cook 1 minute longer.
Stir in milk and potato; heat to boiling. Reduce heat and simmer, covered, 5 minutes. Add broccoli, beans and corn, and simmer, covered, until vegetables are tender, about 10 minutes, adding shrimp during the last 5 minutes. |