Shrimp and corn soup
1 servings
Ingredients
| Quantity | 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 |
| ; chopped, or small | ||
| ; peeled shrimp | ||
| 1 | pack | Frozen corn; (16 oz.) |
| 1 | can | Creamstyle corn; (15 oz.) |
| 1 | bunch | Green onions; (scallions) sliced |
| ¼ | cup | Chopped parsley |
| Salt & pepper to taste | ||
Directions
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.