views the best pictures
Ingredients
- 2 stalks celery, chopped (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 1 tablespoon olive oil
- 2 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
- 8 ounces medium peeled cooked shrimp
- 1/2 cup whipping cream
- 1/2 cup water
- Ground Black Pepper
- Slivered fresh basil
Directions
- In a large saucepan cook celery and onion in hot oil just until tender. Stir in tomatoes; heat through. Add shrimp, whipping cream, and water. Cook over medium heat just until hot. Season to taste with pepper.
- Ladle chowder into bowls; top with basil.
Serves 4 (1-1/2-cup servings).
No comments:
Post a Comment