Corn And Shrimp Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers | 10 | Servings | ||
INGREDIENTS
| 1 | t | Corn oil |
| 2 | Onions, finely chopped | |
| 1 | Bell pepper, chopped | |
| 2 | T | Parsley, minced |
| 2 | lb | Shrimp, peeled |
| Salt and pepper to taste | ||
| 8 | Ears corn | |
| 7 | c | Water |
| 2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 95
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 114.4mg
Sodium: 523.7mg
Potassium: 174.9mg
Carbohydrates: 7g
Fiber: <1g
Sugar: 1.7g
Protein: 12.8g