"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Shrimp Corn Soup Recipe

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This recipe for Shrimp Corn Soup, by , is from A Collection of My Favorite Recipies, 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!

Francis Ory


1/2 Cup Vegetable Oil
1/2 C All Purpose Flour
1 Cup chopped onion, fine
1 Cup chopped Shallots
1 Cup chopped celery
8 Cups Fresh Corn cut from the cob or 2 16 oz bags frozen corn 1 white and 1 yellow
2 16 oz cans tomatoes and the liquid
1 bay leaf
1 Teaqspoon Liquid crab boil
3 Tables\poons Chopped garlic
3 Tablespoons chopped green pepper
1/4 Cup chopped parsley
2 - 3 lbs boiled shrimp peeled and deveined
2 qts chicken stock
Salt and pepper to taste

Combine oil and flour in a large pot and heat stirring constantly until mixture turns color of a penny.
Add onions, celery and green pepper and cook until onions are clear and stir 5 minutes. Add 1/2 of the shallots and stir. Add stock and bring to a boil. Add 1/2 of the parsley, the garlic and spices and simmer for 15 minutes Add shrimp and cook for 10 minutes. Add remining shallots and parsley and cook for 5 minutes. Add salt and pepper to taste. Serve with Crystal Hot Sauce.




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