1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup red bell pepper
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
1/2 pound frozen cooked small shrimp, thawed
1 (14-1/2 ounces) can diced potatoes
1 cup vegetable broth
1 cup frozen corn, thawed
2 teaspoons seafood seasoning
1/2 teaspoon dried thyme

1. Sauté the onion, celery, carrot and red pepper in the butter in a large saucepan until tender, about 5 minutes.

2. Stir in the flour until blended; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

3. Stir in the shrimp, potatoes, vegetable broth, corn, seafood seasoning and thyme. Reduce the heat to low; cover and simmer for 10 minutes or until heated through. Makes 5 cups.

Emily

1/4 cup lemon juice
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces large raw shrimp, peeled, deveined, tails removed
1/4 cup butter or margarine
8 ounces fresh mushrooms, sliced
1 cup thinly sliced carrots
1/2 medium green bell pepper, seeded, cut into strips
1/2 medium red bell pepper, seeded, cut into strips
1/4 cup sliced green onions
3 garlic cloves, finely chopped
1/2 teaspoon dried thyme leaves

1. In a large bowl, combine lemon juice, cornstarch, salt and pepper. Add the shrimp and stir. Cover and marinate in the refrigerator for 30 minutes.

2. In a large skillet, over high heat, melt butter or margarine; add mushrooms, carrots, green pepper, red pepper, onions, garlic and thyme; cook 8 minutes or until tender crisp. Add shrimp mixture; cook and stir until shrimp is opaque, about 6 minutes.

3. Serve over hot cooked pasta. Yields 4 servings.