Ingredients30 m servings 239
- Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper, saute 5 minutes. Add potato, chicken broth and seasonings; bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender.
- Gradually add milk to flour, whisking until smooth. Add to soup, stirring well. Cook 10 minutes over medium low heat or until thickened. Add shrimp and spinach and cook for several minutes more until spinach is wilted.
Per Serving: 239 calories; 4.3 27.6 22.2 123 391 Full nutrition
ReviewsRead all reviews 10
Very good soup, but I just can't leave a recipe alone. I added one stock of sliced celery and 4 cloves of fresh garlic (instead of the powder) with the onion. I also added a 8.75 oz. can of cor...
Wonderful dish- we 3 loved it. Grocery store was out of spinach so I sustituted a little kale and I used a smoked paprika. I also snuck in a chopped up yellow squash- my 10 year old didn’t not...
A really tasty soup. Very fragrant and delicious. I brought it to lunch the other day and got lots of compliments!
Was a great recipe and easy to make, I used some cumin instead of powdered mustard and some Creole Seasoning to add a little zest to it. I will definitely make it again easy to play around with...
Really enjoyed it. I added bacon and celery too. Two of my kids don't like shrimp so I put that in after I scooped their's.
Enjoyed this recipe, though it needed a bit more "Cajun" flavor. I added a bit of heavy cream with the 2% milk to equal the 2 cups needed. Also garnished with smokey pepper bacon and added Louis...
So good! The flavor reminded me of a shrimp version of Chicken & Dumplings. I will continue to make this for the Fall season!