LouisianaShrimpers.com Cajun Shrimp Recipes

Shrimp And Corn Chowder 
3 tablespoons vegetable oil 2 cups finely chopped onions
1 cup finely chopped celery 1/2 cup grated carrots
1/2 cup finely chopped bell pepper 1 bay leaf, crumbled
2 cups diced potatoes 1/4 cup water
2 tablespoons flour 1 teaspoon garlic granules or 1 clove garlic, minced
4 cups shrimp broth, reserved from boiling shrimpOne 16 1/2 ounce can cream-style corn
16 ounces frozen whole kernel corn One 12-ounce can evaporated skim milk
1/4 cup parsley 1 teaspoon salt
1 teaspoon lemon juice 1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper Tabasco sauce to taste
2 pounds shrimp, cooked and peeled 
In a 10-quart stockpot, sauté onions, celery, carrots and bell pepper in oil. Wipe pot with paper towel to remove oil left from sautéing. Add bay leaf, potatoes and water. Cook for 5 to 10 minutes. Sprinkle flour and garlic over mixture, stir well and add shrimp broth. Bring to a boil. Add corn, milk, parsley, salt, lemon juice, pepper and Tabasco sauce. Simmer over low heat for 30 minutes. Add the boiled shrimp 5 to 10 minutes before serving.
Yield = 10 Servings
Submitted By:  LouisianaShrimpers.com 
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