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How to Make Flan
Peruvian Arroz con Pollo
cup butter or margarine
cup Gold Medal™ all-purpose flour
cups Progresso™ chicken broth (from 32-oz carton)
cups (1 quart) half-and-half
cup dry white wine or water
cup chopped drained roasted red bell peppers (from 7-oz jar)
oz cod fillet, cut into 1-inch pieces
oz uncooked deveined peeled medium shrimp, thawed if frozen and tail shells removed
cup basil pesto
teaspoon freshly ground pepper
In 4-quart Dutch oven, melt butter over medium-high heat. Stir in flour. Gradually stir in broth, half-and-half and wine. Stir in bell peppers and cod. Heat to boiling, stirring occasionally.
Stir in shrimp. Reduce heat; simmer uncovered 2 to 3 minutes or until shrimp are pink. Stir in pesto, salt and pepper.
Cooked shrimp works great in this recipe, too. Just add the shrimp to the bisque and simmer until thoroughly heated.
As you dish up the soup, sprinkle chopped fresh basil leaves and a little freshly shredded Parmesan cheese on each serving. Or for a simple yet "showy" garnish for each serving, tie a chive around an additional cooked shrimp.
Calories from Fat
% Daily Value
% Daily Value*:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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