****** - Verified Buyer
4.5
I don't know why but this Cream of Shrimp soup has disappeared from chain grocers and I ALWAYS forget to check for it when I'm at a smaller, more personal neighborhood grocer. SO to the rescue comes Amazon, as usual, and the price was appropriate (I would make myself if higher though) and I done dare got me a 12 pack ?. Yeehaw.Don't understand all the strange reviews saying things like damaged cans hidden inside of good cans, etc. but mine arrived on a cute little "pallet" of 12 in PERFECT condition with a freshness date of November 21, 2023 and I'm fairly confident it will be long gone long before that.Cream of Shrimp soup is one of the most versatile products I can even THINK of to keep in one's pantry. It does everything from function as a nutritious soup (low fat source of protein) to creating a dip, sauce, drizzle, binder, and I've even created glazes simply by blending (with ghee & herbs & pinch of cornstarch) that would take WAY too much energy, time, and ingredients to produce any other way.You can eat it as soup but I go further by giving it pizazz by adding my favorite hot sauces, butter, and a sprinkling of fresh garlic & herb croutons (sometimes with a little pecorino browned on ?).Want to impress but absolutely no time to think creative? Grab a handful of frozen chopped spinach, some butter, and a few dashes of FINELY minced HOT horseradish (OR juice you've extracted from it) and opt for either heavy cream or V8 juice to reconstitute (preference of cream or more veggie type result) and a dash of worscesteshire (for the salty anchovies) and a serve with good hard French or Italian bread & butter and you're instant chef. I ALWAYS add Nature's Seasoning to everything but it's optional.To get even SIMPLER put a can each of Cream of Shrimp and Cream of Asparagus together with 1/2 & 1/2 OR V8 juice OR Spicy Clamato to reconstitute and serve with garlic or good hard French or Italian bread & butter.Make a super simple glaze to drizzle on boring white fish or even a vegetable like cauliflower by blending a portion of a can with lemon pepper, ghee, squeeze of lemon juice and a pinch of cornstarch in very small pan until silky and glossy (takes scant minutes if even) and drizzle it along with some dill or parsely directly on the fish or veggies or serve with the fish or veggies in a dipping dish.Again, no idea WHY so few grocers stock Cream of Shrimp anymore but it absolutely KILLS that Cream of Mushroom stuff for whipping up fast (yet edible and pallate stimulating) dishes. ~~~ I'm not a fan of the latter, CoM, obviously. Too much overpowering flour in it, IMO.Anyway, for $3 or $3.50 a can, you can go to town on ideas that actually taste like hours went into planning. I'd not spend more than that though. That's reasonable price point.
