1. Melt margarine in Dutch oven over medium heat. Cook onions, bell pepper and garlic in margarine 5 minutes, stirring occasionally. Stir in flour. Cook over medium heat, stirring constantly, until bubbly; remove from heat.
2. Stir in remaining ingredients except shrimp, rice and parsley, breaking up tomatoes. Heat to boiling; reduce heat to low. Simmer uncovered 45 minutes, stirring occasionally.
3. Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out vein.
4. Stir shrimp into soup. Cover and simmer about 5 minutes or until shrimp are pink and firm. Remove bay leaf. Serve soup over rice. Sprinkle with parsley
Wine Pairing(s)
Steele 'Shooting Star' Chardonnay
Sterling Reserve Chardonnay
Jordan Chardonnay
BV Century Cellars Chardonnay
Forest Ville 'Sonoma Reserve' Chardonnay
Fleur Chardonnay Central Coast
Domaine Serene 'Cote Sud' Chardonnay
Clos LaChance Chardonnay Monterey
Pine & Post Chardonnay
De Loach Chardonnay
Calories From Fat 95 Protein 35 Total Fat 10 Carbohydrates 91
Calories 607 Dietary Fiber 5 Calcium 155 Iron 8 Sodium 925 Vitamin A 999 Vitamin C 31 Cholesterol 180
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