Recipe: Corn Soup with Shrimp

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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

Make a golden brown roux with oil and flour, not too dark.
Add onions and bell pepper and cook until tender.
Stir in corn, tomatoes and seasonings; cook 5 minutes, stirring often to prevent sticking.
Add water and bring to a boil. Lower heat and simmer approximately 45 minutes. Soup will become somewhat thickened.
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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