|
SERVES 2 as a meal, or 4 as a side soup with a salad and sandwich.
1 can tomato soup undiluted
10 oz. thick and chunky salsa, your favorite kind
2 Tbsp. dry butter buds
Tobasco sauce to taste
2 Tbsp. very dry white wine
12 oz. no fat half and half or canned no fat evaporated milk
1/4 cup no fat sour cream
2 Tbsp. chopped fresh cilantro
4 oz. frozen baby shrimp (or regular size cut in half)
Mix tomato soup, salsa, butter buds and wine in medium pan. Simmer slowly over low heat 5 minutes, stirring often.
Slowly mix in no fat half-n-half or evaporated milk and stir until hot. mix in sour cream, cilantro and shrimp and heat through. Serve with low fat corn chips or my
BEST EVER CORNBREAD.
VEGETARIANS: OMIT SHRIMP and top with veggie cheddar cheese.
|
