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  • 4servings
  • 20minutes
  • 360calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, D
MineralsSelenium, Natrium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 cup dry white wine or Progresso® chicken broth (from 32-ounce carton)

  2. 2 tablespoons cocktail sauce

  3. 1 teaspoon salt

  4. 1 teaspoon white pepper

  5. 1 teaspoon celery seed

  6. 1 teaspoon paprika

  7. 1 teaspoon lemon juice

  8. 1 teaspoon Worcestershire sauce

  9. 1 teaspoon butter or margarine

  10. 1 bottle (8 ounces) clam juice (1 cup)

  11. 1 pound uncooked peeled deveined medium shrimp, thawed if frozen

  12. 3 cups half-and-half

Instructions Jump to Ingredients ↑

  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.

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