Shrimp, Corn and Tomato Soup

Published 8:36 am Thursday, September 11, 2014

2 ears fresh corn, shucked and cleaned

6 cups water

2/3 teaspoon salt

1/4 teaspoon lemon pepper seasoning

1 pound Vermilion Bay Sweet Gumbo Shrimp

4 tablespoons extra virgin olive oil

1 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped celery

2 tablespoons minced garlic

1/2 cup flour

1 1/2 cups diced summer tomatoes

2 teaspoons minced fresh oregano leaves

2 teaspoons minced fresh basil leaves

2 bay leaves

1/4 cup minced green onions

1/4 cup minced parsley

Place corn, 2 cups of water and 1/4 teaspoon salt in a pot, bring to boil and cook for 10 minutes. Remove corn, set aside, reserve corn stock.

Once corn has cooled, cut and scrape from cob; set aside for a later use. Place remaining 4 cups water, 1/8 teaspoon salt in a pot; bring to boil. Add shrimp and cook over high heat for 5 minutes.

Strain shrimp, reserve shrimp stock and set cooked shrimp aside for later use. In a six-quart sauce pot, add olive oil, onion, bell pepper, celery, garlic and cook for 5 minutes.

Add flour and stir until flour is incorporated and a roux has formed. Whip in reserved corn and shrimp stocks until blended and stocks thicken slightly.

Stir in diced tomatoes, remaining salt, oregano, basil and bay leaves. Simmer for 15 minutes.

Stir in corn and simmer for 10 minutes. Stir in shrimp and simmer for 5 minutes. Stir in green onions and parsley. Yields 6 servings.

Nutritional information provided by Iberia Medical Center: Per serving as stated in the recipe — Calories 247. Protein 18g. Fat 11g. Salt 432 mg. Carbohydrates 19g.

BestLife Iberia Executive Chef Patrick Mould