Corn soup with shrimp
1 Servings
Ingredients
| Quantity | 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 |
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 <recipelu@...> on Mar 21, 1998