Viewing post #115337 by patrob
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You are viewing a single post made by patrob in the thread called Seafood Soups and Stews.
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| MEXICAN SHRIMP SOUP Ingredients 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 Instructions 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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