Skim milk; (I will use 3.5 next time because I like thicker soup.)
Chef Prudommes Seafood Magic seasoning; (I used Prices seafood seasoning that had the word Magic on the label)
1 x ca. 450 g
Peeled shrimp; (I bought already peeled and cooked for saving time)
I fixed the Cajun Shrimp and Corn Soup that was posted in Cooking Light last night. It was so easy and so good. For those that do not get the magazine, here is the recipe:
Combine first 5 ingredients in a pot. Bring to boil and simmer for 10 minutes (or until potatoes are done). Add corn and bring to boil for 2 minutes. Add shrimp and cook until heated. Serve with Spinach and Orange salad, and Rye bread.
Took less than 30 minutes to serve dinner. Yeah!!!