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a smooth and creamy shrimp soup, thick enough that it could go over spagetti squash as a mock shrimp pasta...
1 lb of shrimp
1 small bunch of green onions
1 cup of fresh parsley
1 stick of butter
3 tablespoons of flour substitute (I used thick/not thin)
1 pt of half and half
3 tablespoons of Sherry
salt, pepper and garlic powder to taste
can use celery if desired
How To Prepare:
Using clean, shelled and devained shrimp saute in 1/2 stick of butter. In seperate skillet or soup pot saute parsley and onions in 1/2 stick butter. After tenderized, add flour substitute and stir till smooth. Add shrimp pan and stir, then slowly add half and half. Add Sherry, salt, pepper and garlic. Simmer with lid on lowest setting for about 15 min or till hot.
Number of Servings:
Carbs per serving - include all nutritional information if known: