10.7.12 Sunday Night Supper & Slippers

This recipe from the Mitchell Foundation for Catholic Education cookbook was our Sunday night supper:

Quick Shrimp Chowder  (submitted by Dennis Padrnos...yes, Mrs. Padrnos' husband!)

2 Tbsp Butter
1 Med onion, chopped
(I added a cup of diced celery here, just because I love it so.)
2 cans Campbell's Cream of Potato Soup
3 1/2 cups milk
1/4 tsp ground red pepper (we didn't have any)
1 pound med sized shrimp, peeled (fresh or thawed....Menards had one pound bags on sale for $2.99!)
1 cup shredded monterey jack cheese ( I added 2 cups, the entire package, of cheddar jack)
fresh parsley, chopped

I had to run to the store for the cr of potato soup, so I did buy the fresh parsley, which made a difference, and I liked it.

Melt butter in dutch oven over medium heat.  Add onion (and celery) and saute, about 8 minutes, or until tender.  Stir in cream of potato soup, milk, and pepper.  Bring to a boil.  Add shrimp and reduce heat.  Simmer and stir often for 5 minutes, or until shrimp turns pink.  Do not over cook.  Stir in cheese until melted.  Garnish with parsley. Serve with crackers.

My shrimp were still frozen, and tail on. Buying shrimp without the tails will help! Frozen didn't make that much of a difference in the cooking time.  When the soup was steaming, I removed it from heat, and added the entire bag of cheese and 2 tbsp fresh parsley.  I stirred, and then put the lid on and let it sit for 5 minutes. It was delicious.

Other Sunday evening activites...Dan finished Joey's Cutty Sark ship model.  It's time for a bath and reading before bed.  Joey is asking to play Angry Birds uno, so we may do that too.

Emily sent this photo of her walmart find.  Those impulse purchases just cannot be denied sometimes.

Have a good week everyone!