Ingredients
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1/2 cup chopped onion
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2 tablespoons butter or 2 tablespoons margarine
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1 1/2 cups water
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3 cups frozen hash brown potatoes (the diced kind)
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1 1/2 teaspoons salt, to taste
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1/4 teaspoon pepper, to taste
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4 cups milk
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1/2 cup half-and-half or 1/2 cup light cream
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4 ounces cheddar cheese, shredded
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1/4 cup fresh parsley, chopped
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1 lb medium raw shrimp, peeled,deveined,thawed if frozen,cut in bite sized pieces
Instructions
- Saute onions in butter in a large skillet until tender, about 5 minutes or so.
- Add water and bring to a boil.
- Add shrimp and cook 3-5 minutes, or until no longer translucent in center(be careful not to overcook them).
- Remove shrimp and place in a covered bowl.
- Add potatoes to the same pan, and season with salt & pepper to taste.
- Simmer for about 4-6 minutes, stirring as needed, until potatoes are tender.
- Add milk and half and half and bring to just a boil, stirring occasionally.
- Once it just comes to the boil, remove from heat and stir in the cheese until melted.
- Add shrimp back to the pot along with parsley, reserving a small portion of the parsley for garnishing if desired.