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Receta Corn Soup With Shrimp
by Global Cookbook

Corn Soup With Shrimp
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Ingredientes

  • 10 x Ears young, tender corn, cut from the cob, up to 12
  • 1 can Rotel tomatoes, finely minced
  • 1/4 c. All-purpose flour
  • 1/4 c. Veg. oil
  • 1/4 tsp Black pepper
  • 3 1/4 quart Water
  • 1 lrg Onion, minced
  • 1 lrg Bell pepper, minced
  • 1 x Clove garlic, minced
  • 8 ounce Tomato sauce
  • 1 lb Small shrimp, peeled and deveined, up to 2
  • 2 1/2 tsp Salt
  • 1/2 tsp Cayenne pepper, optional

Direcciones

  1. Make a golden roux with oil and flour, not too dark.
  2. Add in onions and bell pepper and cook till tender.
  3. Stir in corn, tomatoes and seasonings; cook 5 min, stirring often to prevent sticking.
  4. Add in water and bring to a boil. Lower heat and simmer approximately 45 min. Soup will become somewhat thickened.
  5. Add in shrimp and cook till they are pink. Simmer another 20 min.
  6. Notes: Can be served immediately, but it is best when refrigerated at least 2 hrs to allow flavors to blend. Serve as an entree or possibly a main dish.