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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp and Corn Soup Recipe

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This recipe for Shrimp and Corn Soup is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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