| 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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