Shrimp Soup

Also known as Cajun Shrimp Soup

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 celery ribs — thinly sliced
1 medium onion — chopped
1 small green pepper — chopped
2 green onions — thinly sliced
2 garlic cloves — minced
4 14.75 ounce cans corn, cream-style
1 10 ounce can tomatoes with green chilies
1 bay leaf
1/8 teaspoon white pepper — (1/8 to 1/4)
1/8 teaspoon cayenne pepper — (1/8 to 1/4)
1 dash hot pepper sauce
3 cups shrimp, cooked — small
1/3 cup minced fresh parsley

Heat oil in a heavy saucepan over medium heat. Carefully add flour; cook and stir until golden brown, about 6 to 8 minutes.

Reduce heat to low. Add celery, onion, green pepper, green onions and garlic; cook and stir for 5 minutes. Add corn, tomatoes, bay leaf, peppers and hot pepper sauce; bring to a boil.

Reduce heat; cover and simmer for 30 to 40 minutes. Stir in shrimp and parsley; heat through.

Remove bay leaf before serving.

Yield: 8 to 10 servings, 2 3/4 quarts.


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