↞ recipe box start page
Category: Soups
Prep Time: Cook Time: Total Time:
Grated sharp cheddar cheese, for garnish
Sprig of dill, optional garnish
Crumbled bacon bits, for garnish
1 lb medium shrimp
1/4 teaspoon pepper
1 teaspoon salt
1 cup half-and-half
4 cup milk
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
2 tablespoon all-purpose flour
8 medium russet potatoes, peeled and cubed
2 medium carrots, diced about the same size as the onion
1 small onion, diced
1/2 stick butter
In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt, and pepper.
In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2-3 minutes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, and chop roughly into big chunks. Add the shrimp to the soup and stir well. Serve soup sprinkled with bacon bits and grated cheddar cheese. Serves 6
Cook’s Note: If you don’t have access to shrimp, use corn.
view more member recipes
POTATO SOUP WITH SHRIMP - Paula Dean
view my recipes
print
save
Category: Soups
Prep Time: Cook Time: Total Time:
Grated sharp cheddar cheese, for garnish
Sprig of dill, optional garnish
Crumbled bacon bits, for garnish
1 lb medium shrimp
1/4 teaspoon pepper
1 teaspoon salt
1 cup half-and-half
4 cup milk
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
2 tablespoon all-purpose flour
8 medium russet potatoes, peeled and cubed
2 medium carrots, diced about the same size as the onion
1 small onion, diced
1/2 stick butter
In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt, and pepper.
In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2-3 minutes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, and chop roughly into big chunks. Add the shrimp to the soup and stir well. Serve soup sprinkled with bacon bits and grated cheddar cheese. Serves 6
Cook’s Note: If you don’t have access to shrimp, use corn.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Smashed Potato Cake - Paula Dean
by sgre52160
6 cups cubed (1-inch) Yukon gold potatoes 3 1/2 cups panko, divided 1 large egg, lightly beaten 1/2 cup shredded Cheddar 1/2 cup cooked and crumbled bacon 1/2 cup chopped green onion 1/4 c
by sgre52160
6 cups cubed (1-inch) Yukon gold potatoes 3 1/2 cups panko, divided 1 large egg, lightly beaten 1/2 cup shredded Cheddar 1/2 cup cooked and crumbled bacon 1/2 cup chopped green onion 1/4 c
Jacket Potato With Bacon, Mushroom, And Peppercorn - Paula Dean
by sgre52160
12 ounce bacon, chopped 4 medium-sized russet or other baking potatoes, well scrubbed 8 ounce sliced button mushrooms 1 tablespoon green peppercorns, drenched in cold water 1/4 cup brandy
by sgre52160
12 ounce bacon, chopped 4 medium-sized russet or other baking potatoes, well scrubbed 8 ounce sliced button mushrooms 1 tablespoon green peppercorns, drenched in cold water 1/4 cup brandy
Crab Balls - Paula Dean
by sgre52160
Peanut oil, for frying Tartar Sauce: 1 cup mayonnaise 1 white onion, chopped 1/2 cup dill pickle chips, chopped Fresh lemon juice Pinch House Seasoning, recipe follows Freshly ground b
by sgre52160
Peanut oil, for frying Tartar Sauce: 1 cup mayonnaise 1 white onion, chopped 1/2 cup dill pickle chips, chopped Fresh lemon juice Pinch House Seasoning, recipe follows Freshly ground b
* Hashbrown Quiche * - Paula Dean
by sgre52160
3 cups, shredded frozen hash browns, thawed and drained 4 tbsp butter, melted 3 large eggs, beaten 1 cup half-and-half 3/4 to 1 cup diced cooked ham (I mixed with some Andouille Sausage) 1/2 cup
by sgre52160
3 cups, shredded frozen hash browns, thawed and drained 4 tbsp butter, melted 3 large eggs, beaten 1 cup half-and-half 3/4 to 1 cup diced cooked ham (I mixed with some Andouille Sausage) 1/2 cup
Cheeseburger Meatloaf - Paula Dean
by sgre52160
1 lbs ground beef 1 tsp House Seasoning (garlic powder, black pepper, and salt mix) 1 medium bell pepper and onion, chopped 1 cup grated Cheddar cheese 2 tbsp Worcestershire sauce 1/2 cup sou
by sgre52160
1 lbs ground beef 1 tsp House Seasoning (garlic powder, black pepper, and salt mix) 1 medium bell pepper and onion, chopped 1 cup grated Cheddar cheese 2 tbsp Worcestershire sauce 1/2 cup sou
view more member recipes
related CDKitchen recipes
Shrimp & Corn Chowder
Cream of Shrimp Soup
Seafood Chowder
Jimmy Dean Cheese Dip
Shrimp And Cream Cheese Soup
Flounder Casserole
Dean Martin's Caviar Potato Appetizers
Jimmy Dean Dip
Corn And Crawfish Bisque
St. Louis Gooey Butter Cookies