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Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs fresh shrimp , unpeeled, medium size

  2. vegetable oil cooking spray

  3. 1 teaspoon olive oil

  4. 1 cup chopped onion

  5. 1 cup chopped celery

  6. 1 cup red sweet bell pepper , diced

  7. 3 garlic cloves , minced

  8. 1/2 cup all-purpose flour

  9. 2 (10 1/2 ounce) cans chicken broth

  10. 1 1/2 cups water

  11. 3 cups red potatoes, peeled and diced

  12. 1 cup carrot , diced

  13. 1/2 teaspoon white pepper

  14. 1/2 teaspoon dried thyme

  15. 2 bay leaves

  16. 2 (12 ounce) cans evaporated skim milk

  17. 2 (8 3/4 ounce) cans salt-free cream-style corn

  18. 1 teaspoon hot sauce

  19. 1 lb fresh crabmeat , drained and picked of shells

Instructions Jump to Ingredients ↑

  1. Peel and devien shrimp. Set aside.

  2. Coat a dutch oven with cooking spray; add oil, and place over medium high heat until hot. Add onion, celery, red pepper, and garlic. Cook until tender.

  3. Add flour and cook, stirring contatnly, one minute. Gradually add in chicken broth, water and next 5 ingredients.

  4. Bring to a boil; reduce heat, and simmer uncovered, stirring often for 20 minutes or until the potatoes are tender.

  5. Stir in milk, corn and hot sauce. Return to a boil. Add shrimp and crabmeat; cook 5 minutes or until shrimp turn pink, stirring constantly.

  6. Remove and discard bay leaves.

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