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|MEXICAN SHRIMP SOUP
1 bell pepper, finely chopped
4 stalks celery, finely chopped
1 bunch green onions, finely chopped
1 medium onion, chopped
1/2 c butter or margarine
1/2 c flour
2 c half-and-half
enough milk to achieve desired consistency
16 oz Mexican Velveeta cheese, cubed
4 oz can mushroom pieces, optional
2 lbs small shrimp, cooked and peeled *See NOTE at end.
2 c cooked rice
grated Parmesan cheese, if desired
Saute pepper, celery, green onions, and onion in butter in large stock pan over low heat for 10 min or until tender. Stir in flour and then half-and-half. Cook over low heat, stirring constantly, until thickened. Add milk until it is the consistency you want.
Add cubed Velveeta and stir until melted. Add shrimp and mushrooms and stir gently. Heat thoroughly over low heat and stirring to prevent sticking and scorching.
Serve in bowls over cooked rice. Sprinkle with Parmesan cheese, if desired.
*NOTE: Chicken or crawfish can be substituted for shrimp.
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