Calories
180kcal
Sugar
4g
Fat
10g
Carbs
11g
Protein
15g
Ingredients
- 8 ounces of Asparagus Spears, Cut into Thirds
- 3 slices of Bacon
- 2 cups seafood broth
- 1 tablespoon of Cajun Spice
- 1 cup of Corn
- 3 cloves of garlic, crushed
- 1/2 cup of Heavy Cream
- 1 teaspoon of Lemon Pepper
- 1/2 teaspoon of Old Bay Seasoning
- 1 Small Onion, Chopped
- Salt and Pepper to Taste
- 1 pound Peeled and Cooked Shrimp
- 14 1/2 Oz. Can of Diced Tomatoes
Preparation
- Grab up your frying pan and cook up the three strips of bacon. When they're cooked up, pull them out, chop them up, and drain the bacon fat, reserving about a tablespoon. Turn your heat up to medium and add in your asparagus, onion, and garlic. Cook it up for 2 to 3 minutes.
- Add in the corn and tomatoes.
- Mix it together, give it a minute or two to warm up and then add in the broth, the chopped bacon and your spices; the old bay, cajun, lemon pepper, and salt and pepper to taste.
- Let the whole kit and kaboodle heat up for a good five minutes and then add in your cream.And last but most definitely not least, grab up your shrimp and pop them into the pan.Give the whole pan a swirl or two and allow the soup a couple minutes to heat back up.
- Serve with green onions sprinkled over the top.
