Red Pepper Soup With Grilled Shrimp

1 pound shrimp -- fresh or frozen

-- in shells 4 teaspoons olive oil

1/4 teaspoon greek seasoning -- or dried oregano

-- crushed 1 teaspoon butter

3 medium red sweet peppers -- cut up

1 medium onion -- chopped

6 cloves garlic -- minced

1 large potato -- peeled and cut into

-- cubes 1 14 1/2 ounce chicken broth

1/8 teaspoon greek seasoning -- or dried oregano

-- crushed 3/4 cup 1% lowfat milk

1/4 cup shredded parmesan cheese

Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry with paper t owels. In large skillet heat 2 teaspoons of the olive oil over medium heat. A dd shrimp and the 1/4 teaspoon Greek seasoning. Cook, stirring often, for 2 to 3 minutes or until shrimp turn pink. Remove from skillet. Keep warm.

Add butter and remaining olive oil to skillet. Cook peppers, onion, and garlic in hot oil mixture for 3 minutes. Add potato, broth, and the 1/8 teaspoon Gre ek seasoning. Bring to boiling; reduce heat. Cover; simmer for 10 to 15 minut es or until potato is tender, stirring occasionally.

Cool slightly; pour into a food processor bowl or blender container. Cover and process or blend until smooth (do in batches, if necessary). Return to skille t. Stir in the 1% lowfat milk; heat through. Ladle into bowls. Top with shri mp and sprinkle with Parmesan cheese. Makes 8 to 10 servings.

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98

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