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Ingredients
1 tbsp whipped butter
1/2 cup each red or green bell pepper
strips, diced onion, and diagonally sliced celery
1 tbsp seeded and minced jalapeno pepper
1 small garlic clove, minced
2 tsp all-purpose flour
1 cup skim or nonfat milk
1/2 cup bottled clam juice
1 1/2 cups fresh or frozen whole kernel
corn
5 ounces shelled and deveined medium
shrimp
1 tbsp chopped fresh cilantro (Chinese
parsley) or fresh Italian (flat-leaf) parsley
Method
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In 2-quart saucepan melt butter over
high heat; add bell pepper, onion, celery, jalapeno pepper, and
garlic and saute until vegetables are tender-crisp, about 2 minutes.
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Sprinkle with flour and stir quickly to
combine; cook, stirring constantly, for 1 minute.
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Remove from heat and stir in milk and
clam juice.
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Return saucepan to medium heat and cook
until mixture thickens, 1 to 2 minutes (do not boil).
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Add corn and shrimp and stir to
combine; cook just until shrimp turn pink, about 3 minutes.
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Sprinkle with cilantro (or parsley) and
serve.
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