1. Add soups, milk, butter, and garlic to pot and bring to boil for five minutes. Stir occasionally.
2. (Optional) While that is cooking saute a few shrimp in a Tsp of butter and garlic. This you will use as a garnish, if you choose. (Note: Shrimp don't cook for very long, once the shrimp begin to curl, they are done. Usually done in 5 min.)
3. Once soup mixture boils add 1/2 lb of shrimp and worcestershire sauce. Bring to slight boil.
4. Serve over rice. (I didn't do this, I served it as a soup.)
Now, your soup is done, you can put it into bowls and serve as is. But I couldn't stop there. I like for my food to look good. PRESENTATION is everything. So if you are like me, all you have to do is garnish your soup...
To Garnish: Place soup in bowls and let cool for about one minute. This allows the soup to firm up. Now gently place the sautéed shrimp on top of the soup. I would garnish with no mor than 3-4 shrimp. Sprinkle a bit of fresh parmesan cheese and parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (204g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 130 (58%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 62.4mg||19 %|
|Sodium 1090.7mg||38 %|
|Potassium 261.8mg||7 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 12g|
|Protein 11.1g||16 %|
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Calories per serving: 223
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