Ingredients
1 pound red potatoes, peeled and cubed2-1/2 cups reduced-sodium chicken broth3 celery ribs, chopped8 green onions, chopped1/2 cup chopped sweet red pepper1-1/2 cups fat-free milk1/4 cup all-purpose flour1/2 cup fat-free evaporated milk1-1/2 pounds uncooked medium shrimp, peeled and deveined2 tablespoons minced fresh parsley1/2 teaspoon paprika1/2 teaspoon Worcestershire sauce1/8 teaspoon cayenne pepper1/8 teaspoon pepper
Preparation
In a large saucepan, bring the potatoes, broth, celery, onions and red pepper to a boil. Reduce heat; cover and simmer for 13-15 minutes or until vegetables are tender. Stir in milk. Gently mash vegetables with a potato masher, leaving some chunks of potatoes.
Combine flour and evaporated milk until smooth; gradually stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Return to a boil. Cook and stir for 2-3 minutes or until shrimp turn pink.
