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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a streamlined version of this recipe. It uses a canned soup base. 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 medium shrimp, peeled |
1 cup shredded monterey jack cheese |
Directions:
1. Melt butter in a Dutch oven over medium heat; add onion, and sauté 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 with parsley if desired. Serve immediately with Oyster crackers, if desired.
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