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948588 corn soup with shrimp

  • 16servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, C, E, P
MineralsNatrium, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 tablespoons Oil

  2. 5 tablespoons Flour

  3. 2 mediums Onions, chopped

  4. 3 Garlic cloves, chopped

  5. 4 Stalks celery, chopped

  6. 1 (10 oz.) can tomato and chilies

  7. 1 (16 oz.) can stewed tomatoes

  8. 3 (16 oz.) cans whole kernel corn

  9. 1 (16 oz.) can cream style corn

  10. 1 Bell pepper, chopped

  11. 1 gallon Water Salt, pepper & cayenne pepper to taste

  12. 2 pounds Shrimp, peeled & deveined cup Chopped green onion tops

Instructions Jump to Ingredients ↑

  1. Make light brown roux with oil and flour. Add onion, bell pepper, garlic, celery and tomatoes with chilies and stewed tomatoes. Simmer 15 minutes. Add the corn, mixing well. Add water, salt, pepper and cayenne pepper and simmer for 1 hour. Add shrimp and cook for 10 minutes more. To serve, sprinkle green onion tops on top. Submitted By BARRY WEINSTEIN On 03-24-95

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