Shrimp and Corn Soup
|Bacon drippings||1⁄4 Cup (4 tbs)|
|All-purpose flour||2 Tablespoon|
|Chopped celery||1 Cup (16 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Minced garlic||1 Tablespoon|
|Dried whole thyme||1 Teaspoon|
|Whole tomatoes||16 Ounce, undrained and chopped (1 Can)|
|Tomato paste||6 Ounce (1 Can)|
|Water||6 Cup (96 tbs)|
|Frozen whole kernel corn||20 Ounce (2 Packages, 10 Ounce Each)|
|Medium shrimp||2 Pound, peeled, deveined and cut in half|
1 In a large Dutch oven, mix bacon drippings and flour.
2 Cook over medium heat, for 10 to 15 minutes, stirring constantly until the roux is copper in color.
3 Add in the next 7 ingredients, and cook for 15 minutes, stirring occasionally.
4 Add in the tomatoes, tomato paste, water, and corn.
5 Gradually bring to a boil.
6 Lower the heat and simmer, uncovered, for 45 minutes.
7 Add the shrimp.
8 Simmer, uncovered, for 10 minutes.
9 Serve in soup bowls.
Calories 333 Calories from Fat 90
% Daily Value*
Total Fat 10 g15.4%
Saturated Fat 3.6 g17.9%
Trans Fat 0 g
Cholesterol 179.2 mg59.7%
Sodium 732.4 mg30.5%
Total Carbohydrates 33 g10.9%
Dietary Fiber 4.6 g18.6%
Sugars 8 g
Protein 28 g56.1%
Vitamin A 26.4% Vitamin C 50.9%
Calcium 10.4% Iron 27.3%
*Based on a 2000 Calorie diet