Corn Soup with Shrimp

Title:
Corn Soup with Shrimp

Yield:
1 Servings

Categories:
Tomato
base,
Corn,
Shrimp




Ingredients:





    10    Ears young; tender corn, cut


          -from the cob, up to 12


     1 cn Rotel? tomatoes; finely


          -chopped


   1/4 c  All-purpose flour


   1/4 c  Cooking oil


   1/4 ts Black pepper


 3 1/4 qt Water


     1 lg Onion; chopped


     1 lg Bell pepper; chopped


     1    Clove garlic; chopped


     8 oz Tomato sauce


     1 lb Small shrimp; peeled and


          -deveined, up to 2


 2 1/2 ts Salt


   1/2 ts 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 
on Mar 21,


 1998