Ingredients:
- 1 cup diced carrot (2 large)
- 1 cup chopped onion (1 medium or 1/2 large)
- 1 cup chopped red pepper (1 whole)
- 1 can corn (or 2 cups frozen kernels)
- 1 tsp minced garlic
- 1 tsp butter (or substitute 67% oil spread — not the “light” variety)
- 1 tsp your favorite hot sauce – divided
- 2 tsp citrus grill seasoning (spice mix) – divided
- 8 oz chopped raw shrimp
Set 6.5 cups of water to heat with 2 tablespoons chicken base.
Spray 12-inch frying pan with cooking spray and saute carrots until warm and beginning to soften. Add onion, pepper, corn and garlic, saute until soft.
In a smaller pan melt 1 tsp butter/substitute, add 1/2 tsp your favorite hot sauce and 1 tsp citrus grill seasoning before adding chopped shrimp. Cook and stir until just beginning to turn pink.
Add veggies and meat to simmering broth, taste after 5 minutes or so. Add the remaining 1/2 tsp hot sauce and citrus seasoning if you want a stronger hot or savory flavor.
1 point per 1-cup serving.
3 points for 2 cups.
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