INGREDIENTS
1 pound red potatoes, peeled and cubed
2-1/2 cups reduced-sodium chicken broth
3 celery ribs, chopped
8 green onions, chopped
1/2 cup chopped sweet red pepper
1-1/2 cups fat-free milk
2T corn starch
1/2 cup fat-free evaporated milk
1-1/2 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons minced fresh parsley
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper

DIRECTIONS
In a large saucepan, bring potatoes, broth, celery, onions and red pepper to a boil. Reduce heat; cover and simmer for 13-15 minutes or until vegetables are tender. Stir in milk. Gently mash vegetables with a potato masher, leaving some chunks of potatoes.
Combine corn starch and evaporated milk until smooth; gradually stir in potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Return to a boil. Cook and stir for 2-3 minutes or until shrimp turn pink.