1 can (10-3/4 ounces) condensed cream of potatoe soup, undiluted
2-2/3 cups milk
4 green onions, chopped
1/2 cup finely chopped celery
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
2-2/3 cups milk
4 green onions, chopped
1/2 cup finely chopped celery
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
3-4 mushrooms, sliced
3 tablespoons chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
Thinly sliced green onions, optional
Directions
In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the broth, salt and pepper; cook 2-3 minutes longer. Top with onions if desired. Yield: 10 servings (2-1/2 quarts).
3 tablespoons chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
Thinly sliced green onions, optional
Directions
In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the broth, salt and pepper; cook 2-3 minutes longer. Top with onions if desired. Yield: 10 servings (2-1/2 quarts).
No comments:
Post a Comment