Shrimp And Corn Soup - cooking recipe

Ingredients

2 lb. peeled shrimp
1 c. chopped onions
1/2 c. chopped celery
2 cooking spoonfuls tomato ketchup
1/2 lemon, sliced
2 cans cream-style corn
1 can Shoe Peg corn
1/4 c. green onion tops
1/4 c. oil
1/4 c. flour
salt and cayenne pepper to taste
1 gal. water

Preparation

Season shrimp and set aside.
Make roux of oil and flour.
Add onions and celery to roux and cook until onions are wilted, stirring occasionally. Add roux, corn, sliced lemon and ketchup to water and cook for about 25 minutes. Add shrimp and cook for another 15 minutes. Season to taste.
Add onion tops.
Let set a few minutes and serve in soup bowls.