Shrimp and Corn Soup
1 onion
1 to 2 pounds shrimp
1/4 green bell pepper
1 can whole-kernel corn
1/4 red bell pepper
2 cans creamed corn
1/2 bunch of parsley
1 can evaporated milk
2 teaspoonfuls chopped garlic
1 stick butter
8 to 10 fresh mushrooms
2 to 3 strips bacon
2 to 3 potatoes
2 capfuls liquid crab boil
The soup takes about half an hour to cook and about half an hour to prepare.
You can use fresh garlic if you like, but the already-chopped garlic available in jars at the store works equally well and is easier. Don't get heavy-handed with the garlic.
Where liquid crab boil is not available, a reasonable substitute can be made from Paul Prudhomme's "Seafood Magic", available at most stores. Put a teaspoon or two in a small jar, add a bit of warm water and mix very thoroughly. If you choose to not use the crab boil (or substitute), it's OK.
Small shrimp, about 70-count or so, are best.
Chop the onion, the bell peppers and the parsley fairly fine. They're supposed to essentially disappear in the soup. Put it all in a bowl together and off to the side.
Slice the mushrooms the same as you might for a salad. Put them in a bowl by themselves and then off to the side
Dice the potatoes. Put them in another bowl and then off to the side, too.
Put a large pot on the stove on a medium heat and then put the butter in it. Once the butter is melted, add the chopped vegetables and the garlic and sauté. Add the bacon about mid-way through the sautéing and, in a few minutes, add the mushrooms. Sauté some more.
Once the vegetables have been rendered, add all of the corn. Once the corn has warmed up, in a couple minutes or so, add the crab boil, the potatoes, the canned milk and about a can of water. Cook for 15 or 20 minutes, 'til it's very nearly at a boil.
While the vegetables are sautéing and, afterwards, while the soup is cooking, peel the shrimp. After the soup has cooked, as stated above, add the shrimp. Cook for another 5 to 10 minutes.
It's done! Some people add bacon bits on top of a bowl when serving.
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