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Shrimp Corn Soup

Ingredients
  All purpose flour 1 Cup (16 tbs)
  Chopped onions 1 Cup (16 tbs)
  Celery rib 1 , chopped
  Chopped bell pepper 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm)
  Water 1 Gallon
  Canned whole tomatoes 16 Ounce (1 can)
  Canned tomatoes 8 Ounce
  Frozen corn kernels 24 Ounce
  Salt 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Raw shrimp 2 Pound, peeled
  Dried parsley 1 Tablespoon
  Vegetable cooking spray 1
Directions

MAKING
1) Spray a saucepan with cooking spray.
2) Add the onion and saute along with, celery, bell pepper, and garlic.
3) Stirring frequently, cook till the vegetables turn tender.
4) Mix a cup of fat free roux with 2 cups of warm water.
5) Add the hot water slowly into the vegetable mix. (You can add roux and water into a jar with a tight lid and shake well. Mix and pour over the vegetable mix).
6) Add in the tomatoes, tomato sauce, corn and seasonings and allow to boil.
7) Lower the heat and allow to simmer for about 1 hour.
8) Add in the shrimp and parsley to the soup.
9) Allow to boil again and cook for another 10 minutes.

SERVING
10) Serve with cornbread or hot French bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Shrimp
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
70 Minutes
Ready In: 
85 Minutes

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