Corn And Shrimp Soup - cooking recipe

Ingredients

1/4 c. cooking oil
3 Tbsp. butter
1 medium onion, chopped fine
1 c. shrimp, peeled and deveined
1 clove garlic, minced
1 small can tomatoes, heated and mashed
5 to 6 ears corn, cut from the cob twice or 1 large can cream-style corn
1 Tbsp. minced parsley
salt, black pepper and red pepper to taste

Preparation

In a heavy pot, put oil and flour to make a roux.
When light brown, add onion and shrimp.
Fry slightly.
Add garlic and stir. Heat tomatoes; mash and add to mixture.
Cook slowly like a stew on low heat.
Add parsley.
Add a little hot water, about 1/4 cup to keep consistency of a stew.
Add corn and cook for about 10 minutes.
Stir often.
Season to taste.
Add about 1 1/2 cups of hot water and simmer for 15 to 20 minutes.
Serves 6 to 8.