Here is a nice recipe for a cold day.
You will need:
1lb peeled, deviened shrimp cut into 1" pieces
2 Tbsp olive oil
2 tbsp all purpose flour
2-3 celery stalks, cut into 1/4" slices
1 onoin, chopped
1 green pepper, cleaned and chopped
2 cloves garlic, minced
2 cans creamed corn
3 green onions, chopped (whites and firm green parts only)
2 bay leaves
1/4 tsp Black pepper
1/4 tsp cayenne pepper
1 can diced tomato (do not drain)
1 Small can green chiles (do not drain)
a small splash of tabasco sauce
1/4 cup chopped parsley
Saute the shrimp in a little butter until opaque then set aside.
Now in heavy pot heat olive oil over medium heat and slowly stir in flour, cook until golden, stirring constantly, about 6 minutes. Reduce heat to low. Stir in celery,onoin, garlic, green pepper, and green onion then cook about 5 minutes, stirring occassionally. Stir in corn, tomato (with juice), canned chiles (with juice), and tobasco. Bring up to just boiling, then lower heat to simmer, cover and simmer for 30 minutes, stirring occassionally.
10 minutes before serving add reserved shrimp and chopped parsley and heat through. remove bayleaves when serving, serve with hot french sour dough bread.
This make a lot of soup, about 2 1/2 quarts and serves 6-8 as main course very generously. I freeze half for later in tupperware.
You will need:
1lb peeled, deviened shrimp cut into 1" pieces
2 Tbsp olive oil
2 tbsp all purpose flour
2-3 celery stalks, cut into 1/4" slices
1 onoin, chopped
1 green pepper, cleaned and chopped
2 cloves garlic, minced
2 cans creamed corn
3 green onions, chopped (whites and firm green parts only)
2 bay leaves
1/4 tsp Black pepper
1/4 tsp cayenne pepper
1 can diced tomato (do not drain)
1 Small can green chiles (do not drain)
a small splash of tabasco sauce
1/4 cup chopped parsley
Saute the shrimp in a little butter until opaque then set aside.
Now in heavy pot heat olive oil over medium heat and slowly stir in flour, cook until golden, stirring constantly, about 6 minutes. Reduce heat to low. Stir in celery,onoin, garlic, green pepper, and green onion then cook about 5 minutes, stirring occassionally. Stir in corn, tomato (with juice), canned chiles (with juice), and tobasco. Bring up to just boiling, then lower heat to simmer, cover and simmer for 30 minutes, stirring occassionally.
10 minutes before serving add reserved shrimp and chopped parsley and heat through. remove bayleaves when serving, serve with hot french sour dough bread.
This make a lot of soup, about 2 1/2 quarts and serves 6-8 as main course very generously. I freeze half for later in tupperware.
