Thursday, July 7, 2016

Corn and Shrimp Soup

Corn and Shrimp Soup   

 2 lbs. Med. fresh shrimp peeled and deveined
 1/2 cup oil
 6 tablespoons flour
 2 cloves garlic, minced
 2 med. onions, chopped
 1 large can stewed tomatoes, undrained and mashed
 1/2 can Rotel tomatoes
 2 large cans cream-style corn
 2 large cans whole-kernel corn
 1 qt. chicken broth 
 Salt & pepper to taste      


 1. Mix oil and flour in a large saucepan to make a light roux.

 2. Add chopped onions and garlic and cook until onions are soft. 
Add both kinds of tomatoes, both kinds of corn, broth and cook 
on low heat at a simmer for 1 hour.

 3. Add the shrimp the last 10-15 minutes or until they are done. 
Season with salt & pepper to taste.

No comments:

Post a Comment