Corn & Shrimp Soup
2 Large Onions
2 Garlic Cloves
1 can of tomatoes
1/4 small Bell pepper
1 can of 15 1/2 oz. Cream style corn
1 can 15 1/2 oz. Whole kernel Corn
1 lb fresh medium shrimp
1 can broken Orleans shrimp
1 can medium devined Orleans shrimp
Make a light roux. Add finely chopped onions and garlic. Let simmer. Add tomatoes and let cook for 15 minutes. Add 2 cans of corn and 2 and 1/2 cans of water. Cook on low fire about 2 hours. Add the shrimp. Cook about 1/2 hour. Season with salt and pepper to taste. Enjoy!Other Places to go:
I can be reached at:
Prairieville Middle Class of 2005 cedotalmar@apsb.org