Cold Buttermilk and Shrimp Soup - In a large bowl, whisk together 1 quart buttermilk, 1 Tbsp Dijon mustard, 1 tsp salt and 1 tsp sugar. Add 8 ounces shrimp, peeled, deveined, 1 cucumber, peeled, seeded and chopped and 2 tbsp chopped green onion. Stir until well combined. Refrigerate, covered, for 3 hours or until very cold.
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