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Ingredients
| olive oil: 5 Tbl |
| all-purpose flour (unsifted): 3 Tbl |
| onions: 2 |
| garlic: 2 cloves |
| red bell pepper: 1 pepper |
| red tomatoes: 15 |
| frozen shoestring potatoes: 11 oz |
| sour cream: 0.75 oz |
| chicken broth: 1 lb |
| raw shrimp: 2 lbs |
| unsalted butter: 1/2 cup |
Mommie's Corn and Shrimp Soup
Credit: www.food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
6 serving(s)
Tags
1
Make a light brown roux with oil and flour.
2
Add onions, garlic, and bell pepper.
3
Let simmer a few minutes.
4
Add tomatoes and cook for 5 minutes.
5
Add to this mixture 3 cans of corn and chicken broth.
6
Cook slowly for 1 hour.
7
In a separate skillet, fry the shrimp in butter.
8
After the shrimp turn pink, add to the soup mixture.
9
Cook for 1/2 hour.
10
Add green onions, parsley, Tabasco sauce, salt and pepper to taste.
11
Serve with crusty bread and a salad and ENJOY!