Directions:
- Peel the shrimp and boil the shells in 1 gallon water with the scraps from chopping the onion and celery and 2 teaspoons salt.
- Reduce the liquid to 1/4 or about 1 quart of stock and strain.
- Blanch the shrimp in the stock.
- Do not overcook.
- Strain and reserve shrimp and stock for soup.
- Saute the celery, carrots and onion.
- Add black pepper, curry powder, chili powder, thyme and chopped garlic.
- Add flour and mix well.
- Gradually add 1 quart of hot shrimp and stock and simmer for about 15 minutes on low heat.
- Add diced tomato, green pepper and potatoes to stock mixture and continue to simmer until potatoes are tender.
- Add salt to taste and rock shrimp just before serving.
- Serve topped with oyster crackers and fresh chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 671.33 Kcal (2811 kJ) | ||
| Calories from fat | 263.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.3g | 45% | |
|---|---|---|---|
| Cholesterol | 342.12mg | 114% | |
| Sodium | 1283.87mg | 53% | |
| Potassium | 715.82mg | 15% | |
| Total Carbs | 48.42g | 16% | |
| Sugars | 9.64g | 39% | |
| Dietary Fiber | 9.06g | 36% | |
| Protein | 48.75g | 98% | |
| Vitamin C | 44.6mg | 74% | |
| Vitamin A | 2mg | 67% | |
| Iron | 15.1mg | 84% | |
| Calcium | 134.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 125.45 Kcal (525 kJ) | ||
| Calories from fat | 49.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.48g | 45% | |
|---|---|---|---|
| Cholesterol | 63.93mg | 114% | |
| Sodium | 239.91mg | 53% | |
| Potassium | 133.76mg | 15% | |
| Total Carbs | 9.05g | 16% | |
| Sugars | 1.8g | 39% | |
| Dietary Fiber | 1.69g | 36% | |
| Protein | 9.11g | 98% | |
| Vitamin C | 8.3mg | 74% | |
| Vitamin A | 0.4mg | 67% | |
| Iron | 2.8mg | 84% | |
| Calcium | 25.1mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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