The is an easy soup recipe straight from the Dixie Crossroads Seafood Restaurant in Titusville, Florida.
2 quarts water
2 cups potatoes, diced
2 tablespoons powdered chicken base
1 cup celery, chopped
1/2 cup onion, chopped
1 pound rock shrimp, peeled and deveined
About 3 ounces cornstarch Pepper, to taste
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Here's another shrimp quiche recipe, since the one I shared last week was so popular.
Chef Damian Thomas says this basic recipe can be used for any kind of seafood. Crawfish, salmon or any type of flaky fish can be substituted for the crab.
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Light, sweet and extremely flavorful, perfect for a tasty summer lunch or brunch.
Ingredients:
* 1 lb shrimp, drained and patted dry
* 3 eggs
* 1 cup half and half
* 1 cup Gouda cheese, shredded
* ½ cup Swiss cheese, shredded
* Pinch Ground nutmeg
* Pinch Salt and fresh cracked pepper
* 1 large Pre-formed piecrust
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