This soup starts with a bit of roux and the Cajun trinity of onions, bell pepper, and celery. Its spicy tomatoey broth balances the sweetness of the corn and flavorful shrimp.
4 tablespoons olive or vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups onion or 1 large onion, chopped
1/2 cup green bell pepper or 1/2 of large bell pepper, chopped
1/2 cup celery or 1 celery stalk, chopped
2 cloves garlic, pressed
1 (14.5 ounce) can peeled petite diced tomatoes
2 (8 ounce) cans tomato sauce
1 (16 ounce) bag frozen whole kernel corn
1 (14.75 ounce) can cream style corn
7 cups water
1 cup seafood stock
1 or 1 1/2 teaspoon Slap Ya Mama Cajun Seasoning, White Pepper Blend
1 teaspoon sea salt
2 pounds small to medium size raw shrimp, peeled and deveined
Heat oil, add flour stirring until roux becomes a caramel color.
Add onion, bell pepper, celery, and garlic to the roux and cook for about 10 minutes or until onions are soft and transparent.
Add tomatoes, tomato sauce, corn, water, stock, and seasonings stirring then bringing all to a simmer.
Let soup simmer slowly for 45 minutes stirring occasionally.
Add shrimp and cook at a low simmer for 10 minutes with an occasional stir.
Chicken stock may be substituted for seafood stock.
Don’t cook the shrimp more than 10 minutes or they will toughen.
Keywords: shrimp and corn soup