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Shrimp and Corn Soup Recipe

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This recipe for Shrimp and Corn Soup, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Torres
Added: Tuesday, July 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 tbsp. Olive Oil
4 tbs. Flour
2 Medium onion finely, chopped
4 Shallots thinly sliced
3 tbs. fresh minced parsley
2 lb. Shrimp, peeled and coarsely chopped
Salt and pepper to taste
2-4 dashes of Tabasco
1 can ( 1 lb. can tomatoes)-undrained and crushed
1 can ( 1 lb. size) whole kernel corn - undrained
1 small can cream corn
3 cups of chicken broth

Directions:
Directions:
Make a roux with the oil and flour. When golden brown, add the onions, saute' slowly for 10 minutes, add the bell pepper, shallots, shrimp, parsley, salt and pepper, cayenne and Tabasco. Saute' 5 more minutes then add the tomatoes, corn and stock. Simmer for 1 hour. Taste best when made the day before and served the next day but its not necessary. Enjoy with a good salad and French bread

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour & 20 minutes

 

 

 

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