We had bowls of shrimp soup and toasted tuna melts.
The shrimp soup recipe is from a quirky tourist-trap restaurant in FL. Back when my SIL and her family lived in Orlando (and Dad would come over from Cape Coral), we'd all drive over to the east coast to eat at "Dixie Crossroads". If I'm remembering right, a cup of their "Original Shrimp Soup" would come with every dinner order. I finally decided to make a small pot of it tonight. Looks like we'll be having this more often now that I found out how quick and easy (and delicious) it is.
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All I did was halve the Original Shrimp Soup recipe on "Dixie Crossroads" website. Here's what I used:Could you share your "small pot" version, please?...
All I did was halve the Original Shrimp Soup recipe on "Dixie Crossroads" website. Here's what I used:
1 cup diced potatoes
1/2 cup chopped celery
1/4 cup chopped onion
1 quart water
1 tablespoon of chicken bouillon or shrimp bouillon (I used 1 tablespoon of Better Than Bouillon Lobster)
1/2 pound shrimp (I used defrosted)
1/2 tablespoon corn starch
Bring water, chopped veggies, and bouillon to a boil. Simmer until veggies are tender. Add shrimp and return to boil. Blend corn starch with water, add to soup pot, and simmer until it thickens a bit. Enjoy!
You needed to scroll alllll the way to the bottom of the page.