Total Calories: 231
In a heavy 3-quart saucepan over medium heat, bring water, potato, carrot, onion and parsley to a boil. Cover and cook for 10 minutes or until vegetables are tender (only a small amount of water will remain). Add butter or margarine and stir until melted.
Sprinkle flour over the top and quickly stir in. Cook and stir for 1 minute. Stir in milk, half-and-half, marjoram and pepper. Stirring, bring to a boil. Cook and stir until thickened. Reduce heat to low. Add shrimp and reserved liquid. Simmer, uncovered, for 5 minutes, stirring occasionally.
*If using fresh, use three times the amount of dried herb or to taste. Fresh herbs should be chopped or minced.
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