Melt butter in a Dutch oven over medium heat; add onion, and saute 8 minutes or until tender. Stir in cream of potato soup, milk, and pepper; bring to a boil. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink. Stir in cheese until melted. Garnish with parsley, if desired. Serve immediately. Serve with oyster crackers, if desired.
Can substitute crawfish or chicken for shrimp.
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|Serving Size: 1 Serving (294g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 215 (51%)|
|Amt Per Serving||% DV|
|Total Fat 23.9g||32 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 4g|
|Cholesterol 297.3mg||91 %|
|Sodium 428.6mg||15 %|
|Potassium 473.6mg||12 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 6.5g|
|Protein 43.3g||62 %|
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Calories per serving: 423
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