Prep 15 mins
Cook 15 mins
From Cooking Light, April 2009. Great with quesadillas.
- 2 tablespoons butter
- 1 cup chopped green onion
- 1⁄2 cup chopped red bell pepper
- 2 tablespoons serrano chilies, finely chopped (about one small)
- 4 1⁄2 ounces chopped green chilies, undrained
- 3 tablespoons all-purpose flour
- 1 1⁄2 cups 2% low-fat milk
- 1 1⁄2 cups reduced-sodium fat-free chicken broth
- 1 1⁄2 cups frozen southern style hash brown potatoes, diced, thawed
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cumin
- 12 1⁄4 ounces whole mexicorn whole kernel corn, drained
- 1 lb small shrimp, peeled and deveined
- 2 tablespoons chopped fresh cilantro
- Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper and serrano chile to pan; saute' 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.
Followed this step for step, though I substituted a jalapeno pepper for the serrano pepper. I'd recommend cutting back on the fresh cilantro, as it can overpower the aroma and flavor. But this dish is awesome (hopefully my pic will be published for it).
I found this at myrecipes.com, and I used half and half instead of reduced-fat milk. The hashbrowns are the key to this recipe. I absolutely loved this and was disappointed when it was gone. Thanks for posting this great recipe!