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| Corn Soup With Shrimp Recipe |
Category: Vegetables / Corn
Rating:
N/A
Servings: 1
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Ingredients
10 ears young; tender corn, cut from the
1 can rotel® tomatoes; finely chopped
1/4 cup all-purpose flour
1/4 cup cooking oil
1/4 teaspoon black pepper
3 1/4 quart water
1 large onion; chopped
1 large bell pepper; chopped
1 clove garlic; chopped
8 oz tomato sauce
1 lb small shrimp; peeled and deveined, up t
2 1/2 teaspoon salt
1/2 teaspoon cayenne pepper; optional
Cooking Directions:
1. Make a golden brown roux with oil and flour, not too dark.
2. Add onions and bell pepper and cook until tender.
3. Stir in corn, tomatoes and seasonings; cook 5 minutes, stirring often to prevent sticking.
4. Add water and bring to a boil. Lower heat and simmer approximately 45 minutes. Soup will become somewhat thickened.
5. Add shrimp and cook until they are pink. Simmer another 20 minutes.
Notes: Can be served immediately, but it is best when refrigerated at least 2 hours to allow flavors to blend. Serve as an entree or a main dish.
Formatted and Busted by RecipeLu Posted to recipelu-digest by RecipeLu on Mar 21, 1998
corn,shrimp
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