"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Shrimp and Corn Soup Recipe

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This recipe for Shrimp and Corn Soup, by , is from A Collection of Recipes from the Monticello Junior Woman's Club, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane Baysore
Added: Wednesday, September 27, 2006


1/2 lb. butter
1 tsp. red pepper
2 tsp. salt
2 tsp. granulated garlic
1lb. peeled shrimp
2/3 c. flour
1/4 c. sugar
4 c. water
1 yellow onion
1 bunch green onions
1 bell pepper
1 tbsp. parsley flakes
2 cans sweet kernel corn
2 cans evaporated milk

In a two gallon stock pot, melt butter, add salt, pepper and garlic.
Add shrimp and cook over high heat until shrimp are pink (3 to 4 minutes).
Add finely chopped onion and bell pepper.
Cook down for about 5 more minutes.
Turn off heat.
Add sugar and flour, stirring well to prevent clumping.
Add water a cup at a time while continuing to stir.
Add corn and evaporated milk.
Return to high heat and stir continuously to prevent burning.
When it just begins to steam, reduce to low heat and add parsley flakes.
Stire every few minutes until desired thickness is reached (about 45 minutes).




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