|Louisiana Seafood Bible, The: Shrimp|
|by Glenda Horst|
There are two thousand species of shrimp in the world, and the majority of the United States population has only just discovered what is now consi...
Tip: Try shrimp chowder for more results.
1 - 10 of 11 for lobster shrimp chowder
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Brown onion in butter. Add clams, clam juice and potatoes. Cook 10 minutes or until potatoes are tender. Add remaining ingredients and simmer for 30 ...
Put all ingredients into large saucepan. Shrimp and lobster "tails" may be ... condiments until it tastes right to you. Cook over low heat for several hours.
Heat all ingredients together very slowly. Do not let mixture boil. Serves 10 to 12.
Combine soup, milk ... about 10 minutes. Add shrimp, lobster, onion and thyme. Simmer about 5 minutes. Season to taste. Makes about 2 1/2 quarts. Serves 4-6.
Combine soup, milk ... 5 minutes. Add shrimp, lobster, onion and ... 1/2 quarts. This is difficult to find so substitute Campbell's cream of shrimp soup.
Cut the lobster meat into small ... shell. Boil the shrimp separately and shell. ... cooked. Remove lobster shells. Finally add the sherry or white wine.
Combine vegetables, water, onion and bouillon in large saucepan. Bring to boil; reduce heat and cook 5-7 minutes or until crisp tender. Stir in milk. ...
Cook haddock, just ... Add clams and shrimp (not drained). Add crabmeat and lobster. Heat to ... aside to ripen; reheat to serve. Yield 12 to 16 servings.
If using canned clams, add juice first. Saute onions and garlic in olive oil. Add green pepper, tomatoes, red wine, and oregano. Simmer about 1/2 ...
Drain and wash ... oysters curl and shrimp turn pink and ... careful of sand); simmer 45 minutes; sprinkle with paprika. Serve with buttered pilot crackers.
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