Corn Soup With Shrimp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Corn, Shrimp, Tomato base | 1 | Servings | ||
INGREDIENTS
| 10 | Ears young, tender corn cut | |
| from the cob up to 12 | ||
| 1 | Rotel® tomatoes, finely | |
| chopped | ||
| 1/4 | c | All-purpose flour |
| 1/4 | c | Cooking oil |
| 1/4 | t | Black pepper |
| 3 1/4 | qt | Water |
| 1 | Onion, chopped | |
| 1 | Bell pepper, chopped | |
| 1 | Clove garlic, chopped | |
| 8 | oz | Tomato sauce |
| 1 | lb | Small shrimp, peeled and |
| deveined up to 2 | ||
| 2 1/2 | t | Salt |
| 1/2 | t | Cayenne pepper, optional |
INSTRUCTIONS
Make a golden brown roux with oil and flour, not too dark. Add onions and bell pepper and cook until tender. Stir in corn, tomatoes and seasonings; cook 5 minutes, stirring often to prevent sticking. Add water and bring to a boil. Lower heat and simmer approximately 45 minutes. Soup will become somewhat thickened. 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 <recipelu@geocities.com> on Mar 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1391
Calories From Fat: 568
Total Fat: 64.4g
Cholesterol: 571.5mg
Sodium: 11080.2mg
Potassium: 3257mg
Carbohydrates: 129.6g
Fiber: 25.6g
Sugar: 32.9g
Protein: 87.6g