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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 4 |
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Directions: SOURCE: Sugar Free...That's me! by Judith S. Majors, copyright 1978,
ISBN #0-345-28708-8, Library of Congress Catalog Card #:78-74029. Formatted
into MM by Ursula R.Taylor.
Heat undiluted soup isn saucepan with sherry. Add shellfish. Heat until
hot and bubbly. Serve on toast or in popovers.
Makes 4 servings.
Nutritional info: 1 serving = 225 calories
Exchanges per serving: 1 1/4 bread, 2 low-fat meat and 1/2 fat
exchanges...
| Ingredients:
1 Can(s) Cream of shrimp soup -10 oz. -scallops or a combination
2 Tablespoon(s) Sherry OR 1 tb. sherry and -of the shellfish 1 tb. milk 4 sl Toast OR 4 popovers
8 Ounce(s) Shrimp, crab, lobster, |
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