Servings: 12
Ingredients
- 1 quart Half and half
- 2 c. Creamy peanut butter
- 14 ounce Cocoanut lowfat milk
- 1 1/2 Tbsp. Warm pepper sauce
- 1 tsp Thyme leaves, crushed
- 1 tsp Ginger, grnd
- 1 tsp Turmeric
- 1/2 tsp Red pepper flakes, crushed
- 1 1/2 tsp Garlic, chopped
- 1 Tbsp. Parsley, minced
- 3 quart Cream of celery soup, canned condensed
- 5 c. Low-fat lowfat milk
- 1 lb Crabmeat or possibly surimi, minced
- 1/4 lb Cooked shrimp, peeled, deveined
Directions
- 1. Combine half and half, peanut butter, coconut lowfat milk, warm pepper sauce, thyme, ginger, turmeric, pepper flakes, garlic and parsley; heat through, stirring till smooth.
- 2. Add in soup, lowfat milk, crab and shrimp, heat through stirring often. Serve immediately (soup does not hold well).
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 527g | |
Recipe makes 12 servings | |
Calories 632 | |
Calories from Fat 374 | 59% |
Total Fat 43.48g | 54% |
Saturated Fat 13.47g | 54% |
Trans Fat 0.0g | |
Cholesterol 111mg | 37% |
Sodium 2161mg | 90% |
Potassium 931mg | 27% |
Total Carbs 37.07g | 10% |
Dietary Fiber 4.1g | 14% |
Sugars 11.64g | 8% |
Protein 28.34g | 45% |
Advertisement
Advertisement