Shrimp And Corn Soup Recipe
Summary
Ingredients
| 1/4 cup bacon drippings | ||
| All purpose flour | 2 Tablespoon | |
| Celery | 1 Cup (16 tbs), chopped | |
| Green pepper | 1 Cup (16 tbs), chopped | |
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Tablespoon, minced | |
| Salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Dried thyme | 1 Teaspoon | |
| Whole tomatoes | 1 Can (10oz), undrained | |
| Tomato Paste | 1 Can (10oz) | |
| Water | 6 Cup (16 tbs) | |
| Whole kernel corn package | 2 , frozen | |
| Medium shrimp | 2 Pound, cut in half | |
Directions
Combine bacon drippings and flour in a large Dutch oven; cook over medium heat, stirring constantly, 10 to 15 minutes or until roux is the color of a copper penny.
Add next 7 ingredients, and cook, uncovered, 15 minutes, stirring occasionally.
Add tomatoes, tomato paste, water, and corn.
Bring to a boil; reduce heat and simmer, uncovered, 45 minutes.
Stir in shrimp; simmer, uncovered, 10 minutes.
Add next 7 ingredients, and cook, uncovered, 15 minutes, stirring occasionally.
Add tomatoes, tomato paste, water, and corn.
Bring to a boil; reduce heat and simmer, uncovered, 45 minutes.
Stir in shrimp; simmer, uncovered, 10 minutes.
Chef
