- Course: Soups & Salads
- Yield : 8 - 10
- Servings : 8 - 10
- Prep Time : 20m
- Cook Time : 45m
- Ready In : 1:5 h
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Robin says: “This soup my grandmother made all the time. I use to love it. Just thinking about it I will have to make some :o)”
- 2 pounds peeled shrimp
- 1 large onion sliced
- 5 medium potatoes
- 1 can biscuit dough or homemade biscuits
- 2 tbsp cooking oil
- salt, black pepper, red pepper to taste
In a large stock pot, add oil and onions. "Cook down" stirring occasionally paying careful attention not to brown the onions.
Add the peeled shrimp and cook until pink; add cubed potatoes. Fill the stock pot three quarters full with water and bring to a boil.
While the water is coming to a boil, roll the dough out on a flat surface and cut into strips. Add the dough to the soup when it is in a full rolling boil.
Cook for 25 minutes more. Serve with crackers.