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Curried Shrimp Soup

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Ingredients
  Butter 1⁄4 Cup (4 tbs) (From Land O' Lakes)
  Instant blending flour 3 Tablespoon (From Pillsbury)
  Milk 1 Quart
  Canned tiny shrimp 9 Ounce, drained (Two 4.5 Cans)
  Minced parsley 2 Tablespoon
  Onion salt 1⁄2 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

Combine all ingredients in large saucepan.
Cook over medium heat, stirring constantly, until thickened and hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Shrimp

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4.22
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1394 Calories from Fat 708

% Daily Value*

Total Fat 80 g122.8%

Saturated Fat 46.7 g233.5%

Trans Fat 0 g

Cholesterol 215.5 mg71.8%

Sodium 1608.1 mg67%

Total Carbohydrates 87 g29.2%

Dietary Fiber 3 g12.1%

Sugars 50.2 g

Protein 90 g179.5%

Vitamin A 98.5% Vitamin C 67%

Calcium 114.3% Iron 27.7%

*Based on a 2000 Calorie diet

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Curried Shrimp Soup Recipe