| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Shrimp, Soups | 3 | Quarts |
INGREDIENTS
| 1 | lb | Unpeeled medium-size fresh shrimp |
| 3 | tb | Butter or margarine |
| 3 | tb | All-purpose flour |
| 1 | tb | Curry powder |
| 2 | c | Chicken broth |
| 2 | Bottles clam juice (8-ounce each) | |
| 2 | c | Half-and-half |
| 4 | md | Baking potatoes, peeled & coarsely chopped (4 cups) |
| 1 | lb | Grouper or Amberjack fillet cut into bite size pieces |
INSTRUCTIONS
Peel and devein shrimp; set aside. Melt butter in a large Dutch oven over low heat; add flour and curry powder, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth, stirring until smooth. Add clam juice, half-and-half, and potato; stir well. Bring to a boil; reduce heat, and simmer uncovered, 20 minutes or until potato is tender. Add shrimp and fish to soup mixture; cook 5 to 6 minutes or until shrimp turn pink. Serve immediately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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