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Shrimp Soup

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  Onion 1 Medium, chopped
  Carrot 1 Large, chopped
  Dry white wine 1 Tablespoon
  Water 1 Tablespoon
  Beef bouillon 3 Cup (48 tbs)
  Sage 1 Teaspoon
  Tarragon 1 Teaspoon
  Frozen peas 10 Ounce (1 Package)
  Cooked shrimp 12 Ounce (Canned/ Frozen)
  White wine 1⁄2 Cup (8 tbs)
  Skim evaporated milk 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

In 4-quart saucepan or Dutch oven, cook onion and carrot in 1 tablespoon wine and water until onion is soft.
Add bouillon; simmer 12 minutes.
Add sage, tarragon, and peas; bring to boil.
Simmer 8 minutes.
Puree in blender or food mill; return to pan.
Season with salt and pepper.
Add shrimp; heat, without boiling, about 2 minutes.
Stir in 1/2 cup wine and milk; correct seasonings.

Recipe Summary

Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 897 Calories from Fat 63

% Daily Value*

Total Fat 7 g11%

Saturated Fat 2.2 g10.8%

Trans Fat 0 g

Cholesterol 676.1 mg225.4%

Sodium 3966 mg165.3%

Total Carbohydrates 80 g26.6%

Dietary Fiber 18.7 g74.9%

Sugars 36.1 g

Protein 103 g205.3%

Vitamin A 385.3% Vitamin C 136.3%

Calcium 55% Iron 104.3%

*Based on a 2000 Calorie diet

Shrimp Soup Recipe