This hearty dish is easy and flavorful. Canned cream-style corn slightly thickens the soup, while frozen corn kernels save preparation time. Canned diced tomatoes with green chiles have a twofold advantage: The tomatoes are already cut, and they add heat to the soup without the cook having to handle a fresh chile.
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (6-ounce) can no salt-added tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds medium shrimp, peeled and deveined
1/4 cup thinly sliced green onions
How to Make It
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, celery, and garlic; sauté 5 minutes or until tender. Add potato and next 5 ingredients (potato through tomato paste). Bring to a boil; cook 5 minutes. Stir in salt, black pepper, and shrimp; cook 5 minutes or until shrimp are done. Sprinkle with green onions.
Delicious! It is quite spicy, though. If you don't like a lot of spice, then use a can of chopped tomatoes and maybe a small can of mild green chilies. I used a regular yellow onion and a baking potato and a red potato.
This was an excellent spring time soup with a few minor changes only because of what I had on hand. I used the leftover corn (3 cobs) and red skinned potatoes I had from doing a shrimp and crawfish boil the previous day - this also gave it a cajun spice since that's what I'd used in the boil. I added a can of diced tomatoes because i thought it was too thick and could use a bit more liquid, and lastly used only 1/2 lb of shrimp, cut in half. It wasn't lacking shrimp (even according to my carnivore DH) but I think next time I would use a full pound. Personally, I thiknk fresh corn really made the difference. The frozen or canned stuff just gets mushy and doesn't have nearly as much flavor.