Serves: 6
Total Calories: 231

1 cup water
1 cup potato diced peeled
1/2 cup carrot finely chopped
1/2 cup onion finely chopped
2 teaspoons parsley dried flakes, crushed*
1/4 cup butter or margarine
1/4 cup flour
2 1/2 cups milk
1 cup half and half
3 teaspoons marjoram dried, crushed*
1/16 teaspoon black pepper
2 (4 1/2-ounce) cans tiny cocktail shrimp drained and 1/3 cup liquid reserved

In a heavy 3-quart saucepan over medium heat, bring water, potato, carrot, onion and parsley to a boil. Cover and cook for 10 minutes or until vegetables are tender (only a small amount of water will remain). Add butter or margarine and stir until melted.

Sprinkle flour over the top and quickly stir in. Cook and stir for 1 minute. Stir in milk, half-and-half, marjoram and pepper. Stirring, bring to a boil. Cook and stir until thickened. Reduce heat to low. Add shrimp and reserved liquid. Simmer, uncovered, for 5 minutes, stirring occasionally.

*If using fresh, use three times the amount of dried herb or to taste. Fresh herbs should be chopped or minced.

Nutritional Facts:

Serves: 6
Total Calories: 231
Calories from Fat: 128

More Recipes from the Current Calendars Cookbook:
Baked Mostaccioli
Beef Ragout
Fancy Deviled Eggs
Fillets With Lemon Tarragon Sauce
Herb Butter
Herb Chart
Herbed Green Beans
Savory Bean Medley
Shrimp Chowder
Turkey Encor