| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tomato base, Corn, Shrimp |
1 |
Servings |
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 |
INSTRUCTIONS
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 <recipelu@geocities.com> on Mar 21,
1998
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”