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Shrimp Soup

Ingredients
  Cooked shrimp 2 Pound, picked
  Milk 1 1⁄2 Quart
  Heavy cream 1 Pint
  Butter 2 Tablespoon
  Celery 3
  Lemon peel 1 Teaspoon
  Worcestershire sauce 2 Tablespoon
  Tabasco sauce 1 Teaspoon
  Salt 1 Teaspoon
  Sherry wine 1 Cup (16 tbs)
  Onion 1 Medium
Directions

Grind shrimp.
Put milk (except 1 cup), celery, and onion into double boiler to simmer 1/2 hour.
Thicken with 1/2 cup flour blended with 1 cup milk.
Add butter, salt, and cream.
Fifteen minutes before serving add Worcestershire, Tabasco, sherry, and shrimp.
Keep hot but do not let boil.

Recipe Summary

Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Shrimp

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3844 Calories from Fat 2282

% Daily Value*

Total Fat 258 g397.4%

Saturated Fat 155.2 g776%

Trans Fat 0 g

Cholesterol 2633.3 mg877.8%

Sodium 5201.1 mg216.7%

Total Carbohydrates 150 g50%

Dietary Fiber 6 g23.9%

Sugars 89.3 g

Protein 249 g497.4%

Vitamin A 238.9% Vitamin C 87.3%

Calcium 241.2% Iron 172.1%

*Based on a 2000 Calorie diet

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Shrimp Soup Recipe