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Shrimp Chowder Recipe
|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)|
|Chopped parsley||3 Teaspoon|
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
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.
Sprinkle each serving with chopped parsley.
Note: If you must hold the soup for latecomers, put it in a double boiler over simmering water.