Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 10 \N | 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 \N | 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