Roasted Asparagus And Shrimp Chowder

Name: Roasted Asparagus And Shrimp Chowder
Prep time: 46 min
Cook time: 46 min
Total time: 46 min
Yield: 40
Cuisine: Global
Ingredients: 10 larges asparagus spears, tough ends removed; 1 small fennel bulb; 1 teaspoon herbes de Provence; 1 leek, including 2 inches of green, chopped; 2 teaspoons olive oil; 1 small red bell pepper, seeded and chopped; 1 russet potato, unpeeled, cut into 1/2 inch dice; 40 servings Salt and freshly ground pepper, to taste; 20 larges shrimp, about 1 lb. total, peeled and deveined; 237 milliliters fat-free evaporated skimmed milk; 710 milliliters vegetable broth

Roasted Asparagus And Shrimp Chowder might be just the soup you are searching for. One serving contains 24 calories, 1g of protein, and 1g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 40. It will be a hit at your Easter event. It is a good option if you're following a gluten free and pescatarian diet. A mixture of asparagus spears, herbes de provence, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 46 minutes.

Instructions

Preheat an oven to 425F.

Equipment you will use

Oven

Place the asparagus and the shrimp on a baking sheet and drizzle with the olive oil. Toss to coat them with the oil and then spread out in a single layer.Roast until the shrimp turn pink and opaque, about 5 minutes.

Ingredients you will need

Asparagus

Olive Oil

Shrimp

Spread

Cooking Oil

Equipment you will use

Baking Sheet

Transfer to a plate. Turn the asparagus over and continue to roast until just tender, about 8 minutes more.

Ingredients you will need

Asparagus

Remove from the oven and, when cool enough to handle, cut into 1-inch lengths.Meanwhile, cut off the stems, feathery tops and any bruised outer stalks from the fennel bulb. Reserve the tops.

Ingredients you will need

Fennel Bulb