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October 1998 Issue
A Weekend Birthday Dinner Party
by Royce Smith
Table of Contents | Single-page view

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Shrimp Chowder
  • 2 lbs shrimp, shelled and deveined
  • 1/4 cup butter/margarine
  • 4 large onions, peeled and sliced
  • 1 cup hot water
  • 6 medium potatoes, peeled and cubed
  • 1 tsp. lemon and pepper seasoning
  • 1 tsp. seasoning salt
  • 1/2 tsp. paprika
  • 6 cups milk
  • 2 cups shredded sharp cheese
In a 5 quart Dutch oven over medium heat, in hot water, cook onions until tender. Add water, potatoes, and seasonings. Reduce heat to low; cover and simmer for 15 minutes or until potatoes are tender; do not drain.

Meanwhile, in a saucepan over low heat, heat milk with cheese until cheese has melted, stirring often. Do not allow cheese mixture to boil!

Add shrimp to potatoes and cook until they are pink and tender. About 3 minutes.

To serve, add hot cheese mixture. Heat but do not boil.

  • Yields: 8 servings
  • Preparation time: 1 hour

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