Football playoffs are exciting and a time to entertain, especially when the New Orleans Saints are playing. I want to watch the game and not be in the kitchen.With my kitchen under renovations, I needed an easy no fuss but filling recipe.My decision was immediate as nothing is better than a bowl of Shrimp and Corn Soup simmering on the stove, that way everyone serves themselves.Now, everyone has a Shrimp and Corn soup recipe, but this recipe is only 6 ingredients! Just open cans of corn and tomatoes, toss in shrimp for this simple yet superb soup.
I usually have pick up appetizers and desserts.To keep it simple, get disposable bowls (I like to serve real silverware) and black and gold decorations for a festive touch.This weekend on my cooking segment, Holly’s trim&TERRIFIC Kitchen I made Southwestern Cornbread Mini Muffins which I think would be great with the soup-serve in a basket so everyone helps themselves.And for those appetizers, I always pull out my Mini Muffalettas from the freezer….
All these recipes are trim&TERRIFIC and if you want Louisiana recipes, you will LOVE my Gulf Coast Favorites cookbook….remember, I trim the recipes down and make them terrific
No time to cook? Open up cans of corn and tomatoes, and toss in shrimp for this simple yet superb tomato-based soup.
Makes 12 (1-cup) servings
2 (15 1/2-ounce) cans cream-style corn
2 cups frozen corn
2 (14 1/2-ounce) cans diced tomatoes and green chilies
1 (15-ounce) can tomato sauce
2 pounds medium peeled shrimp
1 bunch green onions, chopped
1. In large nonstick pot, combine cream-style corn, corn, tomatoes and green chilies, tomato sauce, until heated.
2. Add shrimp, bring to boil. Lower heat, cook until shrimp is done, 5–7 minutes. Sprinkle with green onions, serve.
