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Old 01-29-2013, 01:17 PM   #1
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Corn and Shrimp Soup

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.
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Old 01-30-2013, 05:39 PM   #2
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I've heard that wild shrimp are tough and must be cooked an hour or more to be tender. Farm raised are more tender and take less time.
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Old 01-30-2013, 06:32 PM   #3
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Hmmm..good point. I used to scoop them wild ones up in my push net down on Padre Island and they did not cook up a bit different than the store bought models. Now we used the little ones for bait and sold the leftovers to other dumb sportsmen for a nickle each out on the pier. Maybe them Coonass shrimps got so much pollution it makes them tough. Naw..aint no shrimps need to be punished for a solid hour..lol. I will stick to the orignal story.
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Old 01-30-2013, 07:42 PM   #4
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Yup, shrimp no no time to cook! On the grill, 1 1/2 minutes per side. Longer then that and then they are tough!
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Old 01-31-2013, 06:30 PM   #5
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I agree Nick about time on a grill, but this is soup, stew, or jambalaya type food. Bigwheel have you ever made this? You posted a recipe 1-13-2010 from Relishmag.com passed on from a lady at work that had shrimp simmer 20-30 min. My thinking that it could take longer with low heat like maybe 160-180 with wild shrimp.
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Old 01-31-2013, 07:02 PM   #6
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Well have made a bunch of gumbo and normally try to give the shrimps five mins. or in that general vicinity..curl up turn a little bit red. I vaugely recall that recipe which I think was passed on by a school teacher. Give me a link to the message so I can figger out which way to testify..lol. Now I have cooked shrimp a lot longer time back in the dark ages but it seemed to dawn on me at some point..it made them tough. Now if a person was using frozen shrimp it would not hurt to add some time. Especially as if they are encased in a big ice ball or something like that.
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