Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 quart Buttermilk
- 1 Tbsp. English style dry mustard
- 1 tsp Salt
- 1 tsp Sugar
- 1/2 lb Cooked shrimp, peeled, devei ed and minced
- 1 x Cucumber, peeled, seeded, an finely minced
- 2 Tbsp. Fresh chives, chopped Additional shrimp and cucumb r slices for garnish
Direcciones
- In a large bowl, whisk together the buttermilk, mustard, salt and sugar.
- Add in the minced shrimp, minced cucumber, and chives and stir till well combined. Refrigeratethe soup, covered, for 3 hrs or possibly till very cool. Garnish each serving with a whole shrimp and a slice of cucumber.
- Makes about 5cups. a 1944 Gourmet Mag. favorite.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 347g | |
| Recipe makes 4 servings | |
| Calories 170 | |
| Calories from Fat 30 | 18% |
| Total Fat 3.35g | 4% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 966mg | 40% |
| Potassium 538mg | 15% |
| Total Carbs 14.46g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 13.39g | 9% |
| Protein 20.06g | 32% |
