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Cold Southwestern Corn and Shrimp Soup

Martha Stewart
  • 20 minutes
  • Serves 4

INGREDIENTS

1 lb

Shrimp, cooked frozen

4

packages (10 ounces each) frozen corn, frozen kernels

1

Avocado, pitted

1 tsp

Coriander, ground

1 cup

Grape tomatoes

1/3 cup

Lime juice, fresh

1 pinch

Cayenne, pepper

1

Salt and ground pepper, Coarse

1 cup

Milk

1 cup

Yogurt, low-fat