1/4 cup butter
2 onions, diced
2-3 cloves garlic, minced
1 green bell pepper, diced
1 1/2 pounds small shrimp (peeled and deveined)
1 package (8 ounces) cream cheese
1 can (14.5 ounces) tomatoes and green chiles
2 cans (14 ounces) cream-style corn
1 tablespoon minced fresh basil or
1 teaspoon dried basil
3 cups milk
1 teaspoon black pepper
1/2 teaspoon red pepper, or more to taste
Salt to taste
1/2 bunch green onions, chopped

Melt butter in saucepan over medium heat. Sauté onion, garlic and bell pepper until onions begin to turn translucent, about 5 minutes. Add shrimp and cook until pink, about another 5 minutes. Add cream cheese and stir until melted. Stir in tomatoes, corn, basil, milk and black and red pepper. Turn down heat and simmer 10 minutes. Taste, add salt and adjust spices. Add green onions and serve.

Serving size: 1 cup. Per serving: 406 calories, 25.5 g protein, 19 g fat, 33.4 g carbohydrates, 714 mg sodium, 184 mg cholesterol

Katherine Bevins