Directions:
- In a large saucepan, saute onions in butter until tender. Stir in the flour, mustard and cayenne until blended; gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in the parsley, thyme, hot pepper sauce and Worcestershire sauce. Cover and cook over low heat for 10 minutes, stirring occasionally. Add shrimp and sherry or additional broth; heat through. Season with salt and pepper. Yield: 4 serving's.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 548.42 Kcal (2296 kJ) | ||
| Calories from fat | 288.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.1g | 49% | |
|---|---|---|---|
| Cholesterol | 169.7mg | 57% | |
| Sodium | 541.95mg | 23% | |
| Potassium | 395.74mg | 8% | |
| Total Carbs | 37.49g | 12% | |
| Sugars | 1.02g | 4% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 21.43g | 43% | |
| Vitamin C | 10.1mg | 17% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1mg | 5% | |
| Calcium | 189.2mg | 19% | |
| Amount Per 100 g | |||
| Calories | 165.43 Kcal (693 kJ) | ||
| Calories from fat | 87.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.68g | 49% | |
|---|---|---|---|
| Cholesterol | 51.19mg | 57% | |
| Sodium | 163.48mg | 23% | |
| Potassium | 119.38mg | 8% | |
| Total Carbs | 11.31g | 12% | |
| Sugars | 0.31g | 4% | |
| Dietary Fiber | 0.06g | 1% | |
| Protein | 6.46g | 43% | |
| Vitamin C | 3.1mg | 17% | |
| Iron | 0.3mg | 5% | |
| Calcium | 57.1mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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