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Shrimp Chowder

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  Raw shrimp 1 Pound
  Boiling water 6 Cup (96 tbs)
  Bay leaf 1 Small
  Whole allspice 1⁄2 Teaspoon
  Regular long grain rice 2 Tablespoon
  Chopped celery 3 Cup (48 tbs), about 6 stalks
  Chopped green pepper 1 1⁄2 Cup (24 tbs), 2 large
  Chopped onions 2 1⁄2 Cup (40 tbs), 3 medium
  Milk 3 Cup (48 tbs)
  Butter 2 Tablespoon
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chopped parsley 3 Teaspoon

Wash shrimp and put in medium saucepan.
Add boiling water, bav leaf and allspice.
Bring to a boil, turn down heat, cover and simmer 5 minutes.
Drain, saving cooking liquid.
Shell and clean shrimp.
Strain shrimp cooking liquid back into saucepan.
Bring to a boil.
Add rice, celery, green pepper and onions.
Bring back to a boil, turn down heat, cover and simmer 20 minutes.
Add shrimp and heat just long enough to warm shrimp through, do not boil.
Remove from heat.
Stir in hot milk, butter, salt and pepper.
Taste and adjust seasoning if necessary.
Serve immediately.
Sprinkle each serving with chopped parsley.
Note: If you must hold the soup for latecomers, put it in a double boiler over simmering water.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1486 Calories from Fat 500

% Daily Value*

Total Fat 56 g86.5%

Saturated Fat 30.1 g150.7%

Trans Fat 0 g

Cholesterol 821.7 mg273.9%

Sodium 5226.7 mg217.8%

Total Carbohydrates 127 g42.2%

Dietary Fiber 17.7 g70.9%

Sugars 64.3 g

Protein 126 g251.4%

Vitamin A 119.4% Vitamin C 390.1%

Calcium 136.5% Iron 84.4%

*Based on a 2000 Calorie diet

Shrimp Chowder Recipe