Title: THE RECIPE FILE
 
 
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Soups and Vegetables:
Shrimp and Corn Soup

from River Road Recipes II...
A Second Helping


INGREDIENTS:
1/3 cup oil
3 tablespoons flour
2 medium onions, finely chopped
1 large bell pepper, coarsely chopped
1 pound medium shrimp, peeled
2 tablespoons parsley
Salt, black pepper and red pepper to taste
1 (1 pound) can whole peeled tomatoes, undrained
1 (1 pound) can whole kernel corn (drain off one-half of liquid)
1 cup water
TO PREPARE:

Make a roux with oil and flour.  When roux is golden brown, add onions.  Cook for 10 to 15 minutes.  Add bell pepper, shrimp, parsley, salt and pepper.  Simmer for 5 to 10 minutes.  Add tomatoes, corn, and 1 cup water.  Simmer at least 1 hour adding more water gradually until desired consistency.

SERVES: 6



Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.

Visit The Junior League of Baton Rouge web site to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.
 

   

 
 

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