astray recipes: Corn soup with shrimp

Categories: Tomato base; Corn; Shrimp
Yield: 1 Servings

Measure	Ingredient
10	Ears young; tender corn, cut from the cob, up to 12
1 can	Rotel® tomatoes; finely chopped
¼ cup	All-purpose flour
¼ cup	Cooking oil
¼ teaspoon	Black pepper
3¼ quart	Water
1 large	Onion; chopped
1 large	Bell pepper; chopped
1	Clove garlic; chopped
8 ounces	Tomato sauce
1 pounds	Small shrimp; peeled and deveined, up to 2
2½ teaspoon	Salt
½ teaspoon	Cayenne pepper; optional

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 <recipelu@...> on Mar 21, 1998

corn soup with shrimp