Shrimp and Corn Soup - recipes

Shrimp and Corn Soup


1/3 cup oil
3 Tablespoons flour
2 medium onions, finely chopped
1 large bell pepper, coarsely chopped
1 pound medium shrimp, peeled
2 Tablespoons parsley
Salt, black pepper and red pepper to taste
1 (1 pound) can whole peeled tomatoes, undrained
1 (1 pound) can whole kernel corn (drain off one-half of liquid)
1 cup water


Make a roux with oil and flour. When roux is golden brown, add onions. Cook for 10 to 15 minutes. Add bell pepper, shrimp, parsley, salt and pepper. Simmer for 5 to 10 minutes. Add tomatoes, corn, and 1 cup water. Simmer at least 1 hour adding more water gradually until desired consistency.

Serves: 6

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