From the CD.."Louisiana Recipes and Some That Should Be." Collected, Modified, Borrowed, Inherited by Willard M.Onellion.
I will help tweak it with asterisks.
Corn and Shrimp Soup
Makes 8 servings.
1 chopped red onion
4 stalk chopped celery *1
1 chopped green bell pepper *1/2
2 clove minced garlic *10
16 oz bag frozen sweet corn
1 10-oz can chopped tomatoes with chilies
6 oz can tomato paste *(spread out on a sheet pan and toast n the oven for a bit. Scrape it up and put it in the soup. Will kill the bitter flavor)
2 lb peeled shrimps
1 tbs Worcestershire sauce
1/2 tsp salt
1/4 tsp black pepper and cayenne
1 tsp sugar
2 c chicken broth *(Person would need some strong stock to withstand that much dilution. I would be tempted to use all broth preferable made with Minor's Brand Shrimp or Seafood base )
2 c water *skip
1 bunch thinly sliced green onions
Coat a large pot with non-stick cooking spray and saute onion, celery, green and garlic until tender. *(No no no..do not add the garlic till you get some liquid built up n the pot)
Add corn, tomatoes and green chilies,tomato paste, shrimp and seasonings. * (no shrimp yet)
Add chicken broth and bring to boil.
*(This young man was apparently impaired when he wrote this. That is way too long to cook shrimp. I vote to add them the last ten mins or so...or at least along with the green onyawns)
Lower heat and cook for 1 hour, adding water as needed to keep the consistency soupy.
Add green onions, simmer for 15 minutes.
I will help tweak it with asterisks.
Corn and Shrimp Soup
Makes 8 servings.
1 chopped red onion
4 stalk chopped celery *1
1 chopped green bell pepper *1/2
2 clove minced garlic *10
16 oz bag frozen sweet corn
1 10-oz can chopped tomatoes with chilies
6 oz can tomato paste *(spread out on a sheet pan and toast n the oven for a bit. Scrape it up and put it in the soup. Will kill the bitter flavor)
2 lb peeled shrimps
1 tbs Worcestershire sauce
1/2 tsp salt
1/4 tsp black pepper and cayenne
1 tsp sugar
2 c chicken broth *(Person would need some strong stock to withstand that much dilution. I would be tempted to use all broth preferable made with Minor's Brand Shrimp or Seafood base )
2 c water *skip
1 bunch thinly sliced green onions
Coat a large pot with non-stick cooking spray and saute onion, celery, green and garlic until tender. *(No no no..do not add the garlic till you get some liquid built up n the pot)
Add corn, tomatoes and green chilies,tomato paste, shrimp and seasonings. * (no shrimp yet)
Add chicken broth and bring to boil.
*(This young man was apparently impaired when he wrote this. That is way too long to cook shrimp. I vote to add them the last ten mins or so...or at least along with the green onyawns)
Lower heat and cook for 1 hour, adding water as needed to keep the consistency soupy.
Add green onions, simmer for 15 minutes.
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