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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Shrimp is a favorite around our house. My husband loves chowder. I made this recipe a quick one by using canned soup as the base, instead of having to make the whole base myself. Ingredients:
2 tablespoons butter |
1 medium onion, chopped |
2 (10 3/4 ounce) cans cream of potato soup, undiluted |
3 1/2 cups milk |
1/4 teaspoon ground red pepper |
1 1/2 lbs fresh peeled medium shrimp |
1 cup shredded monterey jack cheese |
fresh parsley, to garnish |
oyster crackers (optional) |
Directions:
1. Melt butter in a dutch oven over medium heat, add onion, and saute 8 minutes or until tender.
2. Stir in soup, milk, and pepper, bring to a boil.
3. Add shrimp; reduce heat and simmer, stirring often, 5 minutes or just until shrimp turn pink.
4. Stir in cheese until melted. Garnish. Serve immediately, with oyster crackers if desired.
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