Corn and shrimp soup
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Corn oil |
| 2 | Onions; finely chopped | |
| 1 | Bell pepper; chopped | |
| 2 | tablespoons | Parsley; minced |
| 2 | pounds | Shrimp; peeled |
| Salt and pepper to taste | ||
| 8 | Ears corn | |
| 7 | cups | Water |
| 2 | cans | Tomatoes with green chilis |
Directions
Saute onions and bell peppers in oil. Boil corn in water; scrape corn off cobs and return cobs to water; boil again. Remove cobs from water. Add sauted onions, bell peppers, parsley, tomatoes, corn, salt and pepper; Simmer 1 hour. Add shrimp.
>From A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988 Recipe by: CHERYL BAUGHMAN, Greater Baton Rouge Industrial Managers Posted to MC-Recipe Digest V1 #857 by Emily Griffin <emgriffi@...> on Oct 21, 1997