A combination of shrimp and tomatoes that is a signature of Savannah, GA. An easy but elegant recipe.
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 | ||
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Calories: 1459 | ||
Calories from Fat: 1015 (70%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 1459
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