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Shrimp&Corn soup
Recipe adapted from River Road Recipes II and used by the volunteers in the open hearth kitchen at Magnolia Mound Plantation in Baton Rouge.

1/3-cup oil
3 Tbs flour
2 medium onions, finely chopped
1 large bell pepper, chopped
1 lb medium shrimp, peeled
2 tbs fresh Parsley
Salt, black pepper, and red pepper to taste
2 cups whole peeled tomatoes, undrained
2 cups whole kernel corn
1 cup water

Make a roux with oil and flour. When roux is golden brown, add onions. Cook for 10 to 15 minutes. Add corn, tomatoes, and 1 cup of water. Simmer 1 hour adding more water if needed. Serves 6

NOTE:  I love a shrimp and corn soup made with half and half. If you like that too, substitute Kleinpeter half and half for the cup of water in this recipe. On our show, the ladies made a BIG pot of soup, using 4 pounds of shrimp. This recipe makes less, but you can always add more of your favorite ingredients to taste.