| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Jaw, Seafood, Soups |
4 |
Servings |
INGREDIENTS
| 3 |
T |
Butter |
| 1 |
lb |
Fresh white mushrooms |
|
|
Sliced |
| 1/2 |
c |
Finely chopped onion |
| 1 |
t |
Minced garlic |
| 2 |
|
Jars, 7 1/2 oz each roasted |
|
|
Red peppers, drained |
| 1 |
c |
Clam juice |
| 8 |
oz |
Medium shrimp, peeled and |
|
|
Deveined |
| 1/2 |
c |
Heavy cream |
| 1 |
T |
Chopped parsley |
| 1 |
t |
Granulated sugar |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Ground black pepper |
INSTRUCTIONS
In medium saucepan, over medium-high heat, melt butter. Add mushrooms,
onion and garlic; cook, stirring frequently, about 6 minutes, until
mushrooms are tender and liquid evaporates. In blender or food
processor, blend about half the mushroom mixture with roasted red
peppers about 1 minute, until nearly smooth; set aside. To saucepan
with remaining mushroom mixture, add clam juice and 1 cup water; bring
to a boil over high heat. Add procesed mushroom mixture and shrimp;
reduce heat to medium-low. Simmer about 3 minutes, until shrimp are
pink. Stir in cream, parsley, sugar, salt and pepper. Serve
immediately. From Womens Day Meals in Minutes typed by jessann :)
Posted to MM-Recipes Digest V3 #327 From: jessann doe
<jessann@texas.net> Date: Thu, 28 Nov 1996 22:12:20 -0600
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