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A Little Shrimp And Corn Soup
Posted on 10/22/14 at 8:59 pm
Posted on 10/22/14 at 8:59 pm
Made this for a Saint's party, Sunday. We finished it up tonight. Got home late, threw it on some heat, spooned it up, no garnish, served w/ just some garlic bread crisps and called it supper (or dinner depending on where you're from). Not bad if you like it...
Sometimes I make it more like a bisque, sometimes I make it like this...more of a soup. We like it both ways.
Sometimes I make it more like a bisque, sometimes I make it like this...more of a soup. We like it both ways.
Posted on 10/22/14 at 9:04 pm to Bayou Tiger Fan Too
Looks good to me, IWEI
Posted on 10/22/14 at 9:08 pm to Bayou Tiger Fan Too
Looks like what people here in Ga call gumbo.
Posted on 10/22/14 at 10:29 pm to Bayou Tiger Fan Too
We love soup at our house and that looks like a good soup.
So, its getting cooler each day and might eventually rain. Are you going to post the recipe?
So, its getting cooler each day and might eventually rain. Are you going to post the recipe?
Posted on 10/23/14 at 7:46 am to MeridianDog
A pretty simple recipe, MD. It's taken from the River Roads Recipes cookbook (I don't recall which edition). Their ingredient list is pretty basic and can be modified to taste. It goes something like this:
1/3 cup of oil
3 tablespoons of flour
2 medium onions (chopped)
1 bell pepper (chopped)
1 lb. of peeled shrimp
1 16 oz. can of whole or stewed tomatoes
1 16 oz. can of whole kernel corn (1/2 of liquid removed)
salt, black pepper & red pepper, to taste
1 cup of water (or stock)
Make a roux using the flour and oil. When the roux is a golden brown, add the onions & bell pepper and cook for 10 - 15 minutes. Once the vegetables have softened, add the tomatoes (undrained) and cook for an additional 10 minutes. Add the corn, 1 cup of water (or stock), salt and pepper. Let simmer for 30 - 45 minutes. Add the shrimp and simmer until the shrimp are cooked. Once the shrimp are in, you can adjust your seasonings to taste. While simmering, it may be necessary to gradually add more water until your desired consistency is achieved.
The recipe, as written, doesn't include garlic, parsley, green onions, etc. Any of these can be added, if desired. It also calls for the shrimp to be added in much earlier and cooked for over an hour. I add mine in much later and just cook them until done. Fresh corn can be used instead of canned corn, as can creamed style corn, which some folks prefer. The recipe multiplies well if you're cooking for a crowd.
1/3 cup of oil
3 tablespoons of flour
2 medium onions (chopped)
1 bell pepper (chopped)
1 lb. of peeled shrimp
1 16 oz. can of whole or stewed tomatoes
1 16 oz. can of whole kernel corn (1/2 of liquid removed)
salt, black pepper & red pepper, to taste
1 cup of water (or stock)
Make a roux using the flour and oil. When the roux is a golden brown, add the onions & bell pepper and cook for 10 - 15 minutes. Once the vegetables have softened, add the tomatoes (undrained) and cook for an additional 10 minutes. Add the corn, 1 cup of water (or stock), salt and pepper. Let simmer for 30 - 45 minutes. Add the shrimp and simmer until the shrimp are cooked. Once the shrimp are in, you can adjust your seasonings to taste. While simmering, it may be necessary to gradually add more water until your desired consistency is achieved.
The recipe, as written, doesn't include garlic, parsley, green onions, etc. Any of these can be added, if desired. It also calls for the shrimp to be added in much earlier and cooked for over an hour. I add mine in much later and just cook them until done. Fresh corn can be used instead of canned corn, as can creamed style corn, which some folks prefer. The recipe multiplies well if you're cooking for a crowd.
Posted on 10/23/14 at 8:26 am to Bayou Tiger Fan Too
Looks delicious.
This post was edited on 10/23/14 at 8:27 am
Posted on 10/23/14 at 10:17 am to Bayou Tiger Fan Too
quote:
The recipe, as written, doesn't include garlic, parsley, green onions, etc. Any of these can be added, if desired. It also calls for the shrimp to be added in much earlier and cooked for over an hour. I add mine in much later and just cook them until done. Fresh corn can be used instead of canned corn, as can creamed style corn, which some folks prefer. The recipe multiplies well if you're cooking for a crowd.
I always add 1 can creamed corn with each can whole corn.
Posted on 10/23/14 at 3:27 pm to Bayou Tiger Fan Too
I'm not a fan of shrimp with tomato.
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