Yield: 4 servings
Measure | Ingredient |
---|---|
1 medium | Onion, chopped |
1 large | Carrot, chopped PLUS- see nest line |
1 tablespoon | Dry white wine |
1 tablespoon | Water |
3 cups | Hot beef bouillon |
1 teaspoon | Sage |
1 teaspoon | Tarragon |
10 ounces | Pkg frozen peas Salt and pepper to taste |
12 ounces | Medium shrimp, cooked |
¼ cup | Evaporated skim milk |
Place onion, carrot, 1 tb wine, and water in Dutch oven. Cook over medium heat until onion is soft. Add bouillon; simmer for 12 minutes.
Add sage, tarragon, and peas. Bring to a boil; reduce heat and simmer for 8 minutes. Puree in blender or food processor and return to pan.
Season with salt and pepper. Add shrimp and simmer for 2 minutes; do not boil. Stir in remaining wine and evaporated milk. Simmer until heated through and serve.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 11-21-94