In a pot, cook potatoes in fish stock until tender.
In the meantime, cook garlic and onions in butter until onions clear; add shrimp and sautee just until it is done.
Add celery to pot along with all herbs, and fish sauce.
When tender add contents of skillet and mix together. Stir in flour and half and half. Cook for 10-15 minutes until it thickens. Add salt, to taste.
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|Serving Size: 1 Serving (730g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 390 (67%)|
|Amt Per Serving||% DV|
|Total Fat 43.4g||58 %|
|Saturated Fat 25.6g||128 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 208.7mg||64 %|
|Sodium 2317mg||80 %|
|Potassium 1105.6mg||29 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 19.5g|
|Protein 28.9g||41 %|
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Calories per serving: 585
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