Zesty Corn and Shrimp Soup Ingredients 1 c. chopped onion 1 c. chopped green bell pepper 1 lb. raw small shrimp 1 Tbsp. dry roux 3 - 15 oz. can kernel corn 3 - 15 oz. can cream style corn 1/2 tsp. white pepper 1/2 tsp. garlic powder 1/2 tsp. paprika 1/4 tsp. liquid crab boil 1 - 15 oz. can diced tomatoes with green chilies Cooking Directions Spray an 8 quart pot with non-stick spray. Saute onions and bell pepper in 1/4 c. hot water. Add shrimp and saute until pink. Dissolve dry roux in 1/2 c. hot water and add to pot. Drain kernel corn and reserve liquid (2 cups). Add kernel corn and diced tomatoes. Smother for 15 minutes, adding water as needed to prevent sticking. Add cream style corn and stir. Add crab boil to reserved liquid and add to soup. Bring to a rolling boil. Simmer on low heat for 30 minutes. Yields 12 servings. Nutrition Information Per Serving: Yields 12 servings Serving size: 1 c Calories 180 Fat 2 g back to list of recipes