Aspargus and Shrimp Stew

This delicious combination of fresh asparagus and shrimp will become a seasonal favorite. Optional frozen ingredients can save time, but will still deliver a satisfying flavor. Serve with a piece of artisan bread topped with Parmesan cheese, broiled and toasted in the oven. You won't be able to stop yourself from eating this one!

Ingredients:
6 small red potatoes, cubed
1 red pepper, diced
2 cans (14 ounces) vegetable broth
1 lemon, juice and zest
2 tablespoons flour
6 tablespoons water
2 cups corn, cut crisp from the cob or frozen from the freezer
1 pound asparagus, fresh and cut (1-inch pieces)
1 pound shrimp, fresh or frozen uncooked medium size, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
•In a large soup kettle, combine, potatoes, red pepper and vegetable broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

•In a small bowl, combine flour and water until smooth. Set aside.

•Stir in lemon juice and zest into vegetable mixture. Add corn and asparagus; cover and simmer for 8 minutes or until vegetables are tender. Add flour and water paste. Bring to a boil; cook and stir for 3 minutes or until thickened. Reduce heat; add shrimp, cook 4-5 minutes until pink in color. Heat through but do not boil. Add salt and pepper. Yield: 6-8 servings.