Heat a heavy-based frying pan on high. Add corn and stir for 5 minutes, until golden. Remove and cool. Place in a bowl with other salad ingredients.
To make the dressing, combine ingredients in a screw-top jar. Season to taste and shake. Pour over salad and serve.
Melt butter in deep saucepan.
Saute onions, green onions and bell peppers.
When limp, add tomatoes.
Stir well.
Slowly add flour.
Stir until smooth.
Add milk until blended.
Add corn and shrimp.
Cook until shrimp is pink.
Add salt and pepper.
Make a light brown roux with oil and flour.
Add onions, garlic, and bell pepper.
Let simmer a few minutes.
Add tomatoes and cook for 5 minutes.
Add to this mixture 3 cans of corn and chicken broth.
Cook slowly for 1 hour.
In a separate skillet, fry the shrimp in butter.
After the shrimp turn pink, add to the soup mixture.
Cook for 1/2 hour.
Add green onions, parsley, Tabasco sauce, salt and pepper to taste.
Serve with crusty bread and a salad and ENJOY!
In a big soup pot melt the butter over
Saute onions and shallots in cooking oil. Add bell peppers, tomato sauce, diced tomatoes, corn and soups. Cook until desired consistency. Add shrimp, crawfish, fish, sausage, scallops, okra, potatoes and rice. Add seasonings (salt, pepper and Cajun seasoning salt to taste). Cook 15 minutes or until seafood and sausage are done.
Saute onion and garlic in oleo.
Blend cream cheese and milk in a blender.
Add this and all other ingredients together.
Cook 10 to 15 minutes.
Delicious.
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.
In a heavy pot, make light brown roux using oil and flour. Add onion and shrimp; saute lightly.
Add garlic and stir.
Heat tomatoes.
Mash thoroughly; add to mixture.
Cook over medium-low heat.
Add parsley.
Add 1/3 cup chicken broth, if needed, to keep consistency of stew.
Add corn and cook 10 minutes, stirring frequently.
Season to taste with salt and pepper.
Add remaining broth.
Cook very slowly for 15 to 20 minutes.
If it is too thick, add water to desired consistency. Serves 8.
Make roux with oil and flour in heavy pot.
Add next 5 ingredients and seasonings.
Cook until tender.
Add shrimp and cook until pink; add tomatoes, both cans of corn and water.
Bring to a boil and add parsley.
Let simmer for 30 to 45 minutes.
Devein, wash and rinse shrimp.
If shrimp are very large, cut them
Remove corn kernels from ears and reserve 1/4 cup
e chicken broth and 1 pound of the corn.
Bring
00 degrees.
Place corn, tomatoes, and garlic on a foil
Blanch leeks for 3 mins in boiling salted water. Drain and set aside. Heat oil then fry bacon until crispy. Remove from the pan and set aside. Add 4 tbsp leeks to bacon fat and saute. Add lentils and stock. Bring to a boil. Add 2 tbsp of corn to the soup and simmer, covered, for 20 mins. Puree soup then add cream. Add remaining leeks, corn, and bacon. Season with salt, pepper, hot sauce and vinegar. Serve garnished with parsley.
ftens, 5 minutes; add garlic and cook until fragrant, 3 minutes
lightly browned. Stir in the shrimp and cook until they turn pink
Melt butter in 5-quart pan over medium-high heat.
Add onion and cumin, stirring often, until onion is soft (about 10 minutes). Blend 1 to 2 tablespoons of the broth with cornstarch and pour into pan with remaining broth, corn, bell pepper and 1/4 cup salsa. Bring to a boil over high heat, stirring. Add shrimp and cook until shrimp turn pink (3 to 5 minutes).
Ladle soup into 4 bowls.
Offer cheese and remaining salsa at the table.
Makes 4 servings.
Spray heavy dutch oven with Pam.
Add onion and bell pepper and saute' on medium-low for 15 minutes or until soft.
Stir in cream cheese and cook until cheese is melted.
Add milk, corn, soup & tomatoes and seasonings.
Simmer gently for 10 minutes, stirring to keep from sticking.
Add shrimp and cook an additional 5 minutes or until shrimp are pink.
Remove from heat and sprinkle with green onions.
Brown onion and garlic in butter with pepper. Mix potato soup, cream cheese, half and half, corn and shrimp. Simmer, don't boil, about 10 minutes. (Note: Use little salad shrimp (frozen) or I like the bigger, medium size.)
In a large pot, melt butter.
Add onions, carrots, cilantro, ginger, garlic, and allspice; stir to mix.
Cover and cook 10-12 minutes or until vegetables are tender, stirring occasionally.
Transfer vegetable mixture to the container of an electric blender.
Add 1/2 cup chicken broth to the blender.
Cover and process until almost smooth.
In a saucepan, stir the pumpkin, milk, and rest of the chicken broth.
Add in the vegetable mixture and shrimp; cook until heated thoroughly; season with salt/pepper to taste.