Cajun Shrimp & Corn Soup
1 stick of butter
2 cups of onions, diced
1 cup of celery, diced
1/2 cup bell pepper, diced
2 Roma tomatoes, peeled, seeded and diced
2 heaping tablespoons fresh garlic, minced
1/4 cup of flour
1 quart quart 1/2 & 1/2
1pound of thawed frozen corn, semi-puréed
Water
2 pounds frozen or fresh 40-60 count shrimp, peeled and deveined
1 bunch green onions, sliced
3 tablespoons of fresh parsley, minced
1 level tablespoon Louisiana seafood boil powder http://tinyurl.com/3nav6axw
Salt
Fresh ground black pepper
Melt butter and sauté onions, celery, bell pepper and tomatoes until onions are clear.
Add garlic and sauté for another minute.
Whisk in flour
Stir in 1/2 & 1/2
Add corn to blender then add enough water to barely cover corn. Blend until semi-puréed. Add to 1/2 & 1/2 mixture.
Bring to boil and simmer for 20 minutes stirring occasionally to keep from sticking.
Add shrimp and bring to boil. Reduce heat and simmer 5 minutes.
Add remaining ingredients. Simmer 5 minutes and adjust seasoning.