| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers | 10 | Servings | ||
INGREDIENTS
| 1 | ts | Corn oil |
| 2 | Onions; finely chopped | |
| 1 | Bell pepper; chopped | |
| 2 | tb | Parsley; minced |
| 2 | lb | Shrimp; peeled |
| Salt and pepper to taste | ||
| 8 | Ears corn | |
| 7 | c | Water |
| 2 | cn | Tomatoes with green chilis |
INSTRUCTIONS
Saute onions and bell peppers in oil. Boil corn in water; scrape corn off cobs and return cobs to water; boil again. Remove cobs from water. Add sauted onions, bell peppers, parsley, tomatoes, corn, salt and pepper; Simmer 1 hour. Add shrimp. >From A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988 Recipe by: CHERYL BAUGHMAN, Greater Baton Rouge Industrial Managers Posted to MC-Recipe Digest V1 #857 by Emily Griffin <emgriffi@ix.netcom.com> on Oct 21, 1997
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“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”