Restaurant Recipes

Dixie Crossroads Shrimp Soup

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  • 2 quarts water
  • 2 cups potatoes, diced
  • 2 tablespoons powdered chicken base
  • 1 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1 pound rock shrimp, peeled and deveined
  • About 3 ounces cornstarch
  • Pepper, to taste


  1. Fill soup pot with the 2 quarts water. Bring to a boil.
  2. Add chicken base, celery, onions and potatoes. Continue cooking until vegetables are cooked.
  3. Add shrimp. Bring to a boil once again.
  4. Thicken soup (as desired) with a mixture of cornstarch and water. Stir until totally dissolved.
  5. Slowly add to soup, stirring continuously.
  6. Add pepper. Add no salt.


Dixie Crossroads, Inc., Titusville, Florida

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