Rating: 4 stars
1 Ratings
  • 1 star values: 0
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  • 4 star values: 1
  • 5 star values: 0
Recipe by Oxmoor House January 1985

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Recipe Summary

Yield:
2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté shrimp in butter and garlic powder in a large Dutch oven 5 minutes; remove shrimp with a slotted spoon, and set aside. Reserve pan drippings.

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  • Add flour to pan drippings; stir until smooth. Cook 1 minute, stirring constantly. Gradually add whipping cream, broth, and bay leaf; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, pepper, and chives. Remove and discard bay leaf.

  • Ladle soup into individual serving bowls; serve warm.

Source

Oxmoor House Homestyle Recipes

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