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Shrimp Chowder
Ingredients:
1 Tbs. oil
1/3 c. coarsely chopped green pepper
1/3 c. sliced celery
1/4 c. chopped onion
1 (16 oz.) can tomatoes in juice, chopped
1/2 c. water
1 clove garlic, minced
1 bay leaf
2 Tbs. chopped parsley
1/2 tsp. dill weed
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. Tabasco
1/4 lb. shrimp, peeled and deveined
1 Tbs. oil
1/3 c. coarsely chopped green pepper
1/3 c. sliced celery
1/4 c. chopped onion
1 (16 oz.) can tomatoes in juice, chopped
1/2 c. water
1 clove garlic, minced
1 bay leaf
2 Tbs. chopped parsley
1/2 tsp. dill weed
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. Tabasco
1/4 lb. shrimp, peeled and deveined
Directions:
In medium saucepan, heat oil over medium-high heat. Add green pepper, celery and onion. Cook, stirring occasionally,6-8 minutes until vegetables are soft. Add tomatoes with juice and water, garlic, bay leaf, parsley,dill weed, salt, pepper and Tabasco; Bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Add shrimp and cook, about 3 minutes. Remove and discard bay leaf.
Makes 2 Servings
In medium saucepan, heat oil over medium-high heat. Add green pepper, celery and onion. Cook, stirring occasionally,6-8 minutes until vegetables are soft. Add tomatoes with juice and water, garlic, bay leaf, parsley,dill weed, salt, pepper and Tabasco; Bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Add shrimp and cook, about 3 minutes. Remove and discard bay leaf.
Makes 2 Servings
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