| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Chowders |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
lb |
Medium-size shrimp; shelled and deveined |
| 1 |
md |
Onion; chopped |
| 2 |
|
Cloves garlic; crushed |
| 1 |
pk |
(30 1/2 ounce) kernel corn |
| 2 |
c |
Light cream |
| 1 |
c |
Chicken broth |
|
|
Salt and freshly ground black pepper; to taste |
| 1/3 |
c |
Dry sherry; or to taste |
| 1/8 |
ts |
Freshly grated nutmeg |
|
|
Fresh dill sprigs; optional |
INSTRUCTIONS
1. In 4-quart saucepan over medium heat, melt margarine; add shrimp; cook 3
to 4 minutes until shrimp is opaque and just cooked through. Using slotted
spoon, remove shrimp to plate.
2. To drippings in pan add onion and garlic; cook over medium heat 2 to 3
minutes, stirring occasionally until softened. Stir in corn, cream, chicken
broth, salt, and pepper. Bring to boil, reduce heat to medium-low; simmer,
covered, 5 minutes.
3. Return shrimp to pan; simmer, covered, 2 minutes longer. Remove from
heat; process about 3 cups mixture in blender until smooth. Return to
saucepan; stir in sherry and nutmeg.
4. If not serving immediately, set aside, covered; reheat, very gently,
just to a simmer, taking care not to boil. If desired, serve garnished with
dill sprigs.
NUTRITION INFO: per serving without garnish: 350 calories (56% from fat),
22 cloves garlic; crushed fat (12 g saturated), 145 mg cholesterol,
550 mg sodium, 25 g carbohydrate (3 g fiber), 13 g protein. % Daily Values:
6% calcium, 8% iron.
Formatted and Busted by RecipeLu
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 17,
1998
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