2 (10 3/4-ounce) cans cream of potato soup, undiluted
3 1/2 cups milk
1/4 teaspoon ground red pepper
1 1/2 pounds medium-size fresh shrimp, peeled*
1 cup (4 ounces) shredded Monterey Jack cheese
Garnish: chopped fresh parsley
Oyster crackers (optional)
How to Make It
Melt butter in a Dutch oven over medium heat; add onion, and sauté 8 minutes or until tender. Stir in cream of potato soup, milk, and pepper; bring to a boil. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink. Stir in cheese until melted. Garnish, if desired. Serve immediately. Serve with oyster crackers, if desired.
*1 1/2 pounds frozen shrimp, thawed; 1 1/2 pounds peeled crawfish tails; or 3 cups chopped cooked chicken may be substituted.
I made this and changed it up just a little bit based on what I had here at home. I used 3/4 cup frozen large salad shrimp and about 3/4 cup frozen golden corn. I also used 3 cups milk and added 1/2 cup half and half to thicken it a bit. At the end I stirred in some chopped parsley and chopped bacon. I would definitely make this again. My husband basically licked the bowl clean :) Next time I would consider scaling back the milk a little to make it creamier and also might add some diced potatoes. Add the bacon, you won't be sorry!
I added some diced celery along in the pot with the onion and cooked them until tender. I used a can of cream of potato and a can of cream of celery. I cut some tiny yellow potatoes into quarters and cooked them separately and added to the pot along with some frozen corn. I cut the shrimp (2 lbs.) in half before adding to spread them out more. Did a good sprinkle of Old Bay seasoning. 6 cups of 1% milk and 2 cups of cheese and it was fabulous! I didn't have fresh parsley which would have been good but 1 tablespoon or so of dried worked out well. I will definitely be making this again. Such a simple recipe but oh so good!
I was amazed at how good this really was using canned soup! I added diced celery with the onion, cut back on the milk to 3 cups, sprinkled with Old Bay...and because I didn't have plain Monteray Jack cheese...I omitted the cayenne and used Monteray Pepper Jack instead. This is seriously good soup!
I added a can of corn drained, an additional can of diced potatoes , and doubled the cheese ...this is a keeper ....want to "heat" it up for the adults sometime with Tony Catchen's creole seasoning ....