Shrimp Soup with Sherry

Very rich, so small servings Can be made with or without sherry Hot pepper sauce, salt and pepper can be omitted. Using olive oil instead of butter and fat-free half-and-half would cut the fat content and the richness. Parsley from a tube can be used. Defrosted frozen shrimp make this recipe easier and less expensive. Marilyn Graner, Metairie, LA From Taste of Home Casseroles, Slow Cooker & Soups

Yield: 4 servings ( Serving Size: small bowls )
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  • 1/4 cup(s) all-purpose flour
  • 3 tablespoon(s) butter
  • 1 pinch(s) cayenne pepper
  • 1 cup(s) chicken broth
  • 1 1/4 cup(s) cooked small shrimp, peeled and deveined
  • 1/8 teaspoon(s) dried thyme
  • 1/4 cup(s) dry sherry or additional chicken broth
  • 1 teaspoon(s) ground mustard
  • 2 cup(s) half-and-half cream
  • 1/8 teaspoon(s) hot pepper sauce
  • 2 tablespoon(s) minced fresh parsley
  • Salt and pepper to taste
  • 1/4 cup(s) sliced green onion
  • 1/8 teaspoon(s) Worcestershire sauce


  1. 1. In a large saucepan, saute onions in butter until tender. Stir in the flour, mustard and cayenne until blended; gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. 2. Stir in the parsley, thyme, hot pepper sauce and Worcestershire sauce. Cover and cook over low heat for 10 minutes, stirring occasionally. Add shrimp and sherry or additional broth; heat through. Season with salt and pepper.
November 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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