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Shrimp and Corn Soup Recipe

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

Contributor:  
Contributor:  
Doughty Varnedoe
Added: Saturday, November 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup vegetable oil
1 cup flour
4 cups frozen corn, chopped slighty in processor
1/3 cup vegetable oil
2 cups chopped onion
1 cup chopped celery
1 clove garlic, chopped
1 large can stewed tomatoes (16 oz), cut or pureed
2 tsp. creole seasoning
4 tsp. salt
6 cups fish stock, but can use chicken stock
3 cups peeled shrimp
Tabasco to taste

Directions:
Directions:
Smother corn in 1/3 cup oil for 30 to 45 minutes. Add onions, celery, garlic, and tomatoes. Let smother another 15 to 20 minutes. Make a roux with the oil and flour in a separate pan. Stir and cook until it reaches a caramel color. Add roux to the corn mixture. Add stock and seasonings. Let cook for about 45 minutes to 1 hour. Add shrimp and cook until tender.

Number Of Servings:
Number Of Servings:
1 gallon
Personal Notes:
Personal Notes:
Great with Sandy's muffeletas on an LSU game day!

 

 

 

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