Melt butter in a medium saucepan. Saute the onion until soft. Add paprika, salt and pepper. Cook for 1 minute. Add flour and stir until smooth. Pour in the half-and-half and milk and cook until thickened. Remove from heat.
Pour into a food processor; add the shrimp and blend until smooth. Return to saucepan. Add tomato soup, wine, lemon juice and Tabasco. Heat until almost boiling.
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|Serving Size: 1 Serving (1168g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1015 (70%)|
|Amt Per Serving||% DV|
|Total Fat 112.7g||150 %|
|Saturated Fat 69.5g||348 %|
|Monounsaturated Fat 32g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 571mg||176 %|
|Sodium 1234.2mg||43 %|
|Potassium 1654.2mg||44 %|
|Total Carbohydrate 58.3g||17 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 56.4g|
|Protein 53.2g||76 %|
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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: 1459
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