Toss shrimp with garlic, lime juice, cumin, sugar and 1 tbsp of
Peel and devein shrimp. Place the peelings and heads if you
medium bowl combine the shrimp and Cajun seasoning. In a large
Place ALL ingredients in crock pot, EXCEPT SHRIMP and GREEN ONIONS.
Cook on low for 8 hours; Add shrimp during the last hour of cooking; stir and turn cooker to high.
Ladle into bowls and garnish with green onions, enjoy.
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.
In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.
In a large pan, over medium heat, saute onions and mushrooms in butter and a little garlic powder until tender.
Soften cream cheese in microwave, and add to onions and mushrooms.
Lower heat to medium-low and add soups and corn, stir well.
Add crawfish or shrimp and half-and-half.
Season to taste with Tabasco sauce and Tony's Creole seasoning.
Cook for about 20 to 25 minutes.
In saucepan, cook onions with garlic and pepper in butter until tender.
Blend in soup, cream cheese and milk; add shrimp and corn.
Bring to boil; reduce heat.
Cover; simmer 10 minutes or until done.
Stir occasionally.
Makes about 7 cups.
a boil. Add linguine and cook until al dente,
he butter and season with salt and black pepper; cook and stir until
Wash noodles in cold water and add to the chicken stock.
Cook until soft, then add the chicken and corn.
Season with salt and pepper.
Add the parsley and egg.
Serve hot with an inch square of French bread on each cup.
Chicken and corn soup is of German descent.
>corn oil and 1/4 cup annatto seeds and
owl.
Stir together egg and next 2 ingredients; add to
Heat oil in 2 quart pot.
Add celery, carrots, leeks and potatoes. Cook over medium high heat 5 minutes, stirring constantly.
Add Red Curry Paste. Cook 1 more minute while continuing to stir.
Add chicken broth, Fish Sauce, sugar and corn. Bring to a boil.
Once boil starts, reduce heat to medium low. Simmer with lid on until potatoes are tender, about 25 minutes, stirring occasionally.
Stir in Coconut Milk, cilantro and shrimp. Cook 2-3 more minutes or until shrimp are cooked through.
Serve hot.
he skillet.
Cook and stir leeks and celery in bacon grease
Heat 2 T of olive oil in a soup pot, add zucchini, garlic and bell pepper, season with salt and pepper and cook for 5 minutes. Stir in the broth and simmer for 15 minutes; add the corn, mushrooms and thyme during the last 5 minutes of cooking.
Meanwhile, toss the shrimp with 1 tablespoon olive oil and season with about a tsp of Greek Seasoning. Cook in a frying pan for approximately 3 minutes, turning once; shrimp will should be opaque when done. Stir hot shrimp into the soup and serve.
Rinse chicken and pat dry. Slice crosswise into
Place the fish stock and corn into a large saucepan on medium heat. Bring to a boil, stirring occasionally. Reduce heat to low.
Meanwhile, soak the noodles according to package directions. Drain well and divide among serving bowls.
Add crabmeat, frozen peas and green onions to soup mixture. Mix well and simmer for 5 mins. Sprinkle with cilantro. Serve with soy sauce.
Combine lime leaves, ginger, half the chili pepper and 3 cups water in a medium saucepan. Bring to a boil on high heat. Reduce heat to low; simmer, covered, for 10 mins. Discard lime leaves and ginger.
Meanwhile, cook noodles according to package directions; drain.
Add shrimp and chicken to broth; simmer for 3 mins, or until chicken and shrimp are cooked. Stir in lime juice.
Divide noodles, snow peas and choy sum among 2 serving bowls. Ladle broth mixture on top. Top with bean sprouts, herbs and remaining chili pepper.
Heat oil in a wok or frying pan. Add spring onion and cook 2-3 mins. Remove from pan and set aside. Add chili pepper, ginger, lemongrass and garlic. Cook 5 mins, stirring. Add tomatoes, fish sauce and stock. Cook 5 mins. Add bok choy, cilantro, crab, shrimp and cooked spring onion. Bring to a boil, reduce heat and simmer 3 mins. Serve with lime wedges.