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NEW ORLEANS SHRIMP & SQUASH B Recipe

   
 

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  1 Reviews | 5 out of 5
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      NEW ORLEANS SHRIMP & SQUASH B

Category   Breakfast - Brunch
Sub Category   None
Servings   4

Ingredients
6 c Chicken stock
2 sm Carrots, thinly sliced
2 tb Dill
2 ts Worcestershire sauce
1/2 lb Cooked shrimp
 

Instructions
In a large sauce pan, saute onions in butter, add stock, squash, potatoes and carrots. Cook until vegetables are tender. Cool and puree in blender. Return bisque to stove and add remaining ingredients. Bring to boil for 2 minutes, then serve. Add dollop of sour cream and a sprinkle of dill weed for garnish, if desired.


Originally Submitted
5/12/2008





5 Out of 5 from 1 reviews

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