| 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
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