Shrimp Chowder Recipe

Summary

CuisineCourse
MethodDish
Interest Group

Ingredients

 Raw shrimp1 Pound
 Boiling water6 Cup (96 tbs)
 Bay leaf1 Small
 Whole allspice1⁄2 Teaspoon
 Regular long grain rice2 Tablespoon
 Chopped celery3 Cup (48 tbs), about 6 stalks
 Chopped green pepper1 1⁄2 Cup (24 tbs), 2 large
 Chopped onions2 1⁄2 Cup (40 tbs), 3 medium
 Milk3 Cup (48 tbs)
 Butter2 Tablespoon
 Salt2 Teaspoon
 Pepper1⁄4 Teaspoon
 Chopped parsley3 Teaspoon

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 mg

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

Directions

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.
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