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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (453g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 teaspoon seasoning salt 1/4 teaspoon seasoning |
||
| Calories 460 | ||
| Calories from Fat 238 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.5g | 40% | |
| Saturated Fat 16.5g | 82% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 177mg | 59% | |
| Sodium 2234mg | 93% | |
| Potassium 643mg | 18% | |
| Total Carbohydrate 24.9g | 8% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 4.5g | ||
| Protein 30.2g | 60% | |
Ingredients
- 2 (10 ounce) cans cream of shrimp soup
- 3 cups milk
- 8 ounces Velveeta Mexican cheese, seasoned processed cheese (i.e. Mexican Velveeta, etc.)
- 1/4 teaspoon white pepper
- 1/4 teaspoon seasoning salt
- 1/4 teaspoon beaumond seasoning
- 8 ounces small shrimp (salad style)
Directions
1
Combine all ingredients EXCEPT the last in pot or crock. Heat on low heat until cheese is melted. Add shrimp. Continue to cook until shrimp is warmed through (approx 3 minutes).2
Serve with crusty bread!
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- Course > Soups > Bisques/Cream
- Main Ingredient > Seafood > Shellfish > Shrimp
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
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