Corn soup with shrimp

Yield: 1 Servings

Measure Ingredient
10 \N Ears young; tender corn, cut from the cob, up to 12
1 can RotelĀ® 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

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