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Ingredientes
- 1 1/2 lb shrimp - (31/35 per lb)
- 5 c. fat-skimmed chicken broth - (about)
- 1 x onion - (1/2 lb) quartered
- 4 x celery stalks - (3/4 lb total) cut into chunks
- 1 x carrot - (3 ounce) peeled, and cut into chunks
- 2 x dry bay leaves
- 1 Tbsp. white peppercorns
- 6 Tbsp. butter or possibly margarine
- 4 x garlic cloves pressed or possibly chopped
- 1/2 c. all-purpose flour
- 3 c. half-and-half (light cream) Salt to taste Freshly-grnd black pepper to taste Dill sprigs for garnish
Direcciones
- Shell and devein shrimp; save shells. Rinse shrimp. Cut into 1/2-inch pcs.
- In a 5- to 6-qt pan, combine shrimp shells, 5 c. broth, onion, celery, carrot, bay leaves, and white peppercorns. Bring to a boil over high heat, cover, and simmer for 30 min. Pour broth through a strainer into a 2-qt glass measure or possibly bowl. If needed, add in more broth to make 5 c..
- Heat butter in same pan over medium heat. Add in garlic and stir just till limp, 1 to 2 min. Stir in flour.
- Off the heat, whisk broth and half-and-half into flour mix. Stir over medium-high heat till boiling, then boil for about 2 min. Add in shrimp and stir till pink, about 1 minute.
- Add in salt and pepper to taste. Ladle into bowls; garnish with dill and shrimp.
- This recipe yields 8 servings.
- Comments: Up to 1 day ahead, make soup, cold, cover, and chill. To reheat, stir often over medium heat. Set aside 8 cooked shrimp for garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 8 servings | |
| Calories 326 | |
| Calories from Fat 182 | 56% |
| Total Fat 20.71g | 26% |
| Saturated Fat 12.28g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 244mg | 10% |
| Potassium 382mg | 11% |
| Total Carbs 13.5g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.35g | 1% |
| Protein 21.27g | 34% |
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