Side Pannel
Corn Soup with Shrimp
Corn Soup with Shrimp
- Recipe Submitted by ADMIN on 09/26/2007
Category: Shellfish, Corn
Ingredients List
- 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
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.
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.
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