Shrimp and Corn Soup #2

Ingredients:

• ½ C celery, chopped
• 3 lbs medium shrimp, peeled
• 2 onions, chopped
• 2 C crushed tomatoes
• 2 bell peppers, chopped
• 1 can Rotel tomatoes
• 2 lbs frozen white kernel corn
• 3 qt water
• 2 cloves garlic, minced
• 1 tsp parsley
• ½ lb butter
• ½ tsp Creole seasoning
• 1 C flour
• Salt and pepper to taste

In a three gallon pot, sautee all vegetables in butter. Stir in flour and add all tomatoes. Add the water and bring to a boil. Add corn and the seasonings. Bring to boil again. Turn off heat and add shrimp, stirring constantly for 15 minutes. Allow to sit for 30 minutes before serving or freezing. Garnish with chopped parsley and serve over rice.

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Michael Fritsche
mbf@fritsche.org

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