Recipe: Corn Soup with Shrimp
Categories: Tomato base, Corn, Shrimp
Yield: 1 Servings
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
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 <firstname.lastname@example.org> on Mar 21, 1998
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