| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Main dish, Soups, Jaw, Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lg |
Yellow onion, finely chopped |
| 1 |
lg |
Potato, peeled and diced |
| 1 |
|
Bay leave |
| 1/2 |
ts |
Marjoram |
| 1/8 |
ts |
Nutmeg |
| 1 3/4 |
c |
Chicken stock |
| 1 |
|
Can cream style corn |
| 10 |
oz |
Package frozen corn |
| 1 3/4 |
c |
Milk |
| 1/4 |
ts |
Black pepper |
| 7 |
oz |
Jar roasted red peppers, |
|
|
Drained and thinly sliced |
| 1 |
lb |
Large shrimp, shelled |
INSTRUCTIONS
Heat the oil for 1 minute in a large saucepan over moderate heat. Add the
onion and saute, stirring until limp, about 5 minutes. Add the potato, bay
leaf, marjoram, nutmeg, and stock, and bring to a boil. Lower the heat to
moderate, cover, and cook at a gentle boil until the potato is just tender,
about 10 minutes. Add the cream-style corn, corn kernels, milk, and black
pepper, and bring to a rapid boil. Lower the heat to moderate, add the red
peppers and shrimp, and boil gently, uncovered, until the shrimp are just
cooked through, about 3 minutes.
typed by jessann :)
Posted to MM-Recipes Digest V4 #072 by Jessica Wildes <jessann@texas.net>
on Mar 11, 1997
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