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Ingredientes
- 3 Tbsp. butter
- 1 c. diced celery
- 1 c. diced yellow onion Kernels from 4 to 6 ears of fresh corn
- 4 c. diced peeled russet potatoes
- 8 c. water
- 2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1/2 c. diced red bell pepper
- 1/2 lb shrimp (to 1 lb) salad size or possibly larger cut small pcs
- 1 c. half-and-half
Direcciones
- In a 3-qt saucepan, heat the butter. Add in the celery, onion and red peppers and saute/fry till the onion is limp, 3 to 4 min. Add in the corn and saute/fry for 3 more min.
- Add in the potatoes, water, salt and pepper. Cover and simmer till the potatoes are very tender and beginning to disintegrate. Add in shrimp and let simmer for 2 more min. Don't over cook, or possibly the shrimp will be tough. Add in half-and-half and bring back to a simmer. Remove from heat and correct seasonings.
- Serve with a sprinkling of chopped fresh parsley and an additional pat of butter on top.
- This recipe yields 6 to 9 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 528g | |
| Recipe makes 6 servings | |
| Calories 228 | |
| Calories from Fat 98 | 43% |
| Total Fat 11.19g | 14% |
| Saturated Fat 6.69g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 919mg | 38% |
| Potassium 602mg | 17% |
| Total Carbs 21.21g | 6% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.39g | 1% |
| Protein 11.28g | 18% |
