Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 can | Diced tomatoes and green chilies; (10 oz.) |
| 1 large | Onion; chopped |
| ½ teaspoon | Minced garlic |
| ½ cup | Allpurpose flour |
| 4 cups | Water |
| 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.