Recipe by Paula Deen

INGREDIENTS:

1/2 stick butter
1 small onion, diced
2 medium carrots, diced about the same size as the onion
2 tablespoons all-purpose flour
8 medium russet potatoes, peeled and cubed
4 cups milk, whole, reduced-fat (2 percent) or low fat (1 percent)
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
2 cups salted water
1 pound medium Wild American Shrimp®
Crumbled bacon bits, for garnish
Grated sharp Cheddar, for garnish
Dill sprigs, optional garnish

DIRECTIONS:

In a 4-quart saucepan, melt the butter and sauté the onion and carrots until both are slightly tender: about five minutes. Whisk in the flour and cook for one minute. Add the potatoes, milk and dissolved bouillon cubes. Cook over medium heat for 15 minutes until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt and pepper.

In a small saucepan, bring two cups of lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about two to three minutes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them and chop them roughly into big chunks. Add the shrimp to the soup and stir well. Serve the soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.

Visit our Recipes Page for even more tasty Wild American Shrimp and CLICK HERE to order wild-caught American shrimp for yourself or wholesale!