Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World - читать онлайн бесплатно полную версию книги . Страница 78

DirectionsPreheat oven to 425 degrees.Take asparagus spears in both hands and snap in half. Discard the tough ends. Place asparagus spears and raw shrimp on a baking pan sprayed with nonstick spray.Spritz shrimp and asparagus with a light mist of nonstick spray and place pan in the oven for about 6 minutes, until shrimp are opaque and cooked through.Remove shrimp from the pan and set aside. Flip asparagus over and cook for an additional 6 minutes.Remove asparagus from the oven and cut asparagus and shrimp into bite-sized pieces.In a large pot sprayed with nonstick spray, cook bell peppers, scallions, corn, and garlic over medium heat for 5 minutes.Add broth and potato and bring to a simmer. Cook for about 15 minutes or until potato begins to soften.Add milk, shrimp, asparagus, thyme, and cayenne pepper. Stir and continue to cook for 5 minutes.Season to taste with salt and black pepper.MAKES 6 SERVINGShot amp; sour soupPER SERVING (1 generous cup): 105 calories, 4g fat, 352mg sodium, 10g carbs, 1.5g fiber, 2g sugars, 9g protein