“There is nothing—absolutely nothing—half so much worth doing as simply messing around in boats” ---Kenneth Grahame
Dinner Recipes
• 1/2 lb cooked salad shrimp
• 1/2 onion, chopped
• 2 tablespoons olive oil
• 1 cup low-sodium chicken broth
• 3-4 medium red-skinned potatoes, cubed with skin on
• 1/4 teaspoon white pepper
• 2 (13-oz.) cans evaporated skim milk
• 1 10-oz. package frozen corn kernels
• 1 tablespoon parsley, chopped
1. Sauté onion in oil in a 3-qt. saucepan until tender but not brown.
2. Add chicken broth, potatoes, and pepper. Cover and simmer until potatoes are tender, about 15 minutes.
3. Add milk and corn. Heat gently (do not boil).
4. Add shrimp just before serving. Garnish with parsley.
Makes 8 servings.
Source: Seafood Twice a Week by Evie Hansen & Cindy Snyder
Comments: This is a favorite soup when we’re on the boat. Salad shrimp freezes nicely, so I typically keep some in the freezer in 1/2 lb. packets. This soup is easy to prepare, cooks quickly and tastes great, and it reheats nicely. To reduce the overall quantity (because I’m usually feeding just the two of us), I follow the above recipe, but decrease the potatoes to 2 medium-sized and the evaporated milk to one 13-oz. can. It makes the soup a little thicker and yields about 6 servings.
Shrimp Corn Chowder
