Puckett Creek
Well-Known Member
http://our-southern-roots.com/lousiana- ... corn-soup/
This a great recipe you just have to try! One of my favorites!
-Pete
This a great recipe you just have to try! One of my favorites!
-Pete
Louisiana Shrimp and Corn Soup
- Thread starter Puckett Creek
- Start date
Puckett Creek
Well-Known Member
Yeah- ur right TAFKAP, that is not clear in the instructions. I add the shrimp just at the last moment as they taste best when not over cooked.
Thanks,
Pete
Thanks,
Pete
Puckett Creek
Well-Known Member
Sounds good - look forward to hearing back from you!
-Pete
-Pete
It was good, but the recipe doesn't translate to the pictures.
This is what it was supposed to look like...soup, with corn and shrimp:
This is how ours turned out....corn, with soup. Oh, there's a shrimp:
It just wasn't what I was expecting.....It's a good start, but I'd like to tweak it a bit. I think you could reduce down from (5) cans of corn to maybe (3). I would bet they used the (8) fresh ears of corn, rather than canned.
This is what it was supposed to look like...soup, with corn and shrimp:
This is how ours turned out....corn, with soup. Oh, there's a shrimp:
It just wasn't what I was expecting.....It's a good start, but I'd like to tweak it a bit. I think you could reduce down from (5) cans of corn to maybe (3). I would bet they used the (8) fresh ears of corn, rather than canned.
Puckett Creek
Well-Known Member
TAFKAP-
Yep it doesn't look quite right. I've made this recipe 20 -30 times and it turns out like the picture for me everytime. No idea what happened!
Doesn't quite look thick enough, which may be a roux problem. Hard to tell from the lighting in your pic, but doesn't look red enough - perhaps the tomato paste was skipped. And did you use 2 cans of cream corn or were they all reg. corn? Anyway, it sounds like you know what your doing in the kitchen and I bet you can turn it into exactly what you were hoping for!
-Pete
Yep it doesn't look quite right. I've made this recipe 20 -30 times and it turns out like the picture for me everytime. No idea what happened!
Doesn't quite look thick enough, which may be a roux problem. Hard to tell from the lighting in your pic, but doesn't look red enough - perhaps the tomato paste was skipped. And did you use 2 cans of cream corn or were they all reg. corn? Anyway, it sounds like you know what your doing in the kitchen and I bet you can turn it into exactly what you were hoping for!
-Pete
