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Add a photoRaciónes: 12
Ingredientes
- 1 quart Half and half
- 2 c. Creamy peanut butter
- 14 ounce Cocoanut lowfat milk
- 1 1/2 Tbsp. Warm pepper sauce
- 1 tsp Thyme leaves, crushed
- 1 tsp Ginger, grnd
- 1 tsp Turmeric
- 1/2 tsp Red pepper flakes, crushed
- 1 1/2 tsp Garlic, chopped
- 1 Tbsp. Parsley, minced
- 3 quart Cream of celery soup, canned condensed
- 5 c. Low-fat lowfat milk
- 1 lb Crabmeat or possibly surimi, minced
- 1/4 lb Cooked shrimp, peeled, deveined
Direcciones
- 1. Combine half and half, peanut butter, coconut lowfat milk, warm pepper sauce, thyme, ginger, turmeric, pepper flakes, garlic and parsley; heat through, stirring till smooth.
- 2. Add in soup, lowfat milk, crab and shrimp, heat through stirring often. Serve immediately (soup does not hold well).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 527g | |
| Recipe makes 12 servings | |
| Calories 632 | |
| Calories from Fat 374 | 59% |
| Total Fat 43.48g | 54% |
| Saturated Fat 13.47g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 2161mg | 90% |
| Potassium 931mg | 27% |
| Total Carbs 37.07g | 10% |
| Dietary Fiber 4.1g | 14% |
| Sugars 11.64g | 8% |
| Protein 28.34g | 45% |
