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Shrimp and Corn Soup Recipe

   
 

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     Shrimp and Corn Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1/2 cup celery, chopped
2 white onions, chopped
2 bell peppers, chopped
2 pounds frozen white corn kernels (not yellow)
2 cloves garlic, chopped fine
3 pounds medium size shrimp, peeled
2 cup crushed tomatoes, fresh or canned
1 can Rotel tomatoes
3 quarts water
 
1/2 pound butter
1 cup flour
1 teaspoon parsley, chopped
1/4 teaspoon Creole seasoning
Salt and pepper to taste

Instructions
In 3 gallon pot, saute celery, onions, bell peppers and garlic in butter; stir in 1 cup flour. Add all tomatoes; add water. Bring to a boil; add corn and seasonings. Bring to a boil; turn off heat. Add shrimp; stir constantly for 15 minutes. Allow to sit for 30 minutes before serving or freezing. Garnish with chopped parsley.


Originally Submitted
11/29/2008





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