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Ingredients

• Cold Southwestern corn and shrimp Soupitem-saved-on:
• 4 packages (10 ounces each) frozen corn kernels, thawed
• 1 cup low-fat yogurt
• 1 cup milk
• 1/3 cup fresh lime juice (from 2 or 3 limes)
• 1 teaspoon ground coriander
• Pinch cayenne pepper
• 1 pound cooked frozen shrimp, thawed, roughly chopped, reserving 4 whole shrimp
• coarse salt and ground pepper
• 1 cup grape tomatoes, halved
• 1 avocado, halved, pitted, peeled, and diced

Description

During The 90 To100 Degree Days Of Summer These No-cook Ideas Are Great. Eating Well Magazine Had Given Us A Winner Here. So Easy , Nutricious And Quick. Give It A Try.

Group Recipes