Yield: 1 servings
|1 can||Diced tomatoes and green chilies; (10 oz.)|
|1 large||Onion; chopped|
|½ teaspoon||Minced garlic|
|½ cup||Allpurpose flour|
|2 pounds||Medium shrimp; peeled & coarsely|
|\N \N||; chopped, or small|
|\N \N||; peeled shrimp|
|1 pack||Frozen corn; (16 oz.)|
|1 can||Creamstyle corn; (15 oz.)|
|1 bunch||Green onions; (scallions) sliced|
|¼ cup||Chopped parsley|
|\N \N||Salt & pepper to taste|
Puree tomatoes & green chilies in food processor. In a large pot coated with nonstick cooking spray, saute the onion & garlic over medium heat until tender, about 5 minutes. Sprinkle with the flour and mix. Gradually add the pureed tomatoes and chilies and water, stirring to mix in with the flour. Add the shrimp, frozen corn, & creamstyle corn. Bring the mixture to a boil, lower the heat, and continue cooking, stirring occasionally, for about 5 to 7 minutes, or until shrimp turns pink. Add the green onions and parsley. Season with salt and pepper.
Makes 8 servings.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.