| 1 | cup dry white wine or Progresso® chicken broth (from 32-ounce carton) |
| 2 | tablespoons cocktail sauce |
| 1 | teaspoon salt |
| 1 | teaspoon white pepper |
| 1 | teaspoon celery seed |
| 1 | teaspoon paprika |
| 1 | teaspoon lemon juice |
| 1 | teaspoon Worcestershire sauce |
| 1 | teaspoon butter or margarine |
| 1 | bottle (8 ounces) clam juice (1 cup) |
| 1 | pound uncooked peeled deveined medium shrimp, thawed if frozen |
| 3 | cups half-and-half |
Serve with...
Bacon- and Herb-Crusted Beef Tenderloin
Total Time:
1 hour 25 min
| 1. | In 4-quart Dutch oven, mix all ingredients except shrimp and half-and-half. Heat to boiling. Stir in shrimp; reduce heat. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm. |
| 2. | Gradually add half-and-half, stirring constantly, until half-and-half is just heated through. |
|
| Turn up the heat in this creamy soup by adding 4 dashes of red pepper sauce. |
|
| Garnish with snipped fresh Italian parsley, chopped fresh chives or sliced green onions. |
|
| Serve with salad greens and warm breadsticks.
|
Nutrition Information:
360 ( 210); 23g ( 14g, 1g); 235mg; 1100mg; 12g ( 0g, 10g); 23g 25%; 6%; 25%; 20% 1 ; 0 ; 3 ; 3 1