This is a simple but elegant dish that is easy to prepare. It serves as an edition to a meal or can be served as an entree.
In a large soup pot pour chicken broth and all other canned ingredients into pot then add 1 quart of water. Add salt, garlic, rosemary, parsley and peppers to taste. Add stick of butter and half and half. Turn heat on medium heat. Do not heat too quickly or this will cause stock to burn. Chop all vegetables and add to broth. As broth begins to simmer add potatoes. Cook this mixture until vegetables and potatoes are fork tender than add shrimp and cook until shrimp are done. Best served the next day.
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Serving Size: 1 Serving (1083g) | ||
Recipe Makes: 12 | ||
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Calories: 973 | ||
Calories from Fat: 357 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.7g | 53 % | |
Saturated Fat 22.6g | 113 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 851.7mg | 262 % | |
Sodium 1990.6mg | 69 % | |
Potassium 2078.7mg | 55 % | |
Total Carbohydrate 54g | 16 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 47g | ||
Protein 100.6g | 144 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 973
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