Ingredients
12 oz Frozen Salad Shrimp (precooked)
12 oz Frozen Small Shrimp (raw, devained & shelled)
1 Tbsp. Margarine
2 Cups Diced Sweet Onion
2 Cups Chopped Celery
2 Tsp. Cyan Pepper
6 Cups Potatoes Diced
2 Cups Carrots Sliced
1 Cup Diced Green Pepper
1 Cup Frozen Corn
1 Can Cream Style Corn
3 Cups Milk
1 Tbsp Margarine
¼ Cup Flour
Salt and Pepper to taste
Directions
1-Peel Potatoes & dice them into 1/4” cubes. Peel and thinly slice Carrots, cover and boil until they are halfway cooked.
2-Melt 1 Tbsp Margarine, add Onion and Celery, cover and cook slowly until they are translucent. Sprinkle the Cyan Pepper over the Onion and Celery, remove from the heat and put them into a crock pot.
3-When the Potatoes and Carrots ate done, drain them and add them to the crock pot.
4- Boil 1 Quart of water, drop in the Raw Shrimp, cover tightly and allow this to come to a boil for 3 minutes, at this time the Shrimp should be a bright pink color.
5- While you are waiting for the Shrimp to cook melt 1 tbsp. Margarine, sprinkle your Flour over it and make your rue.
6- Strain the hot water from your Shrimp over the rue to make a thickened broth. Cook this at a soft boil for about 4 minutes and add it to the crock pot.
7- Put the hot Shrimp, frozen Salad Shrimp, Frozen Corn, Canned Cream Corn and Green Peppers into the crock pot.
8-Add 3 cups of Milk then stir it all together, add Salt and Pepper if desired.
Please note that this is a spicy concoction and if you don’t like spicy food you need to use ½ the Cyan Pepper.
This recipe is my own as well as the photo