Monday, October 22, 2012

Shrimp and Corn Soup

Growing up my parents had a garden in the back yard. They grew corn, tomatoes, peppers of different varieties, and pole beans. I distinctly remember shucking a lot of corn and being horrified if I encountered a worm. Mom would always make a Shrimp and Corn Soup with the fresh corn and tomatoes. Sunday I went over to their house. I made the soup with frozen corn and canned tomatoes. It is still delicious and the best part is you can have it no matter the season.

Shrimp and Corn Soup
Serves 15 or 16

4 lbs small or medium shrimp, peeled and deveined (peels reserved)
1/2 cup vegetable oil
1/2 cup flour
2 large onions, chopped
1 bell pepper, chopped
6 ribs of celery, chopped
1 can diced tomatoes, undrained
3 lbs frozen corn(or fresh if in season)
Water approx. 2-1/2 quarts
1/2 bunch green onions, chopped
1/2 bunch parsley, chopped
Salt, black pepper, red pepper flakes and Cajun seasoning to taste

Peel and devein the shrimp, placing shrimp in one bowl and shells in a 3 quart pot. Chop the onion, celery, and bell peppers and set aside. Add just enough water to cover the shrimp shells. Bring to a boil and lower to a simmer and cover.

Shrimp Shells begining to boil
Almond color Roux

In a larger stock pot, add oil and flour. Cook on medium high stirring frequently until a toasted almond color. Add onions, celery and bell pepper; lower the heat to medium if necessary. Stir often it will have a tendency to stick to the bottom of the pot at this point (I cover the pot when I am not stirring). Cook until vegetables are softened and liquid begins to form. Add tomatoes and corn. Stir to combine.

Veggies in Roux
before adding Corn
Finished Pot

Turn shrimp shells off and strain the liquid into the pot. Stir well. Add additional water until the constancy of a thin chowder, it should be thick like a cream soup. Bring to a boil and season with salt, black pepper, red pepper flakes and Cajun seasoning(I start with a large pinch of salt, several shakes of black pepper, a tiny pinch of red pepper and a shake of Cajun seasoning). Chop parsley and green onion and set aside. Add the shrimp; simmer until shrimp are pink and opaque. Taste for seasoning again, adjust to taste. Add parsley and green onion, stir until combine. Serve immediately or cool and refrigerate. It is always better the next day.

Linking to:
Carole's Chatter: Food on Friday - Corn
Memories by the Mile: Tuesday Trivia - LOUISIANA and Link Party
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

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