| 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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