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Autumn Shrimp Soup

Source: louisianacookin.com / http://www.louisianacookin.com

Ingredients
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons fresh lemon juice
  • 1 pound peeled and deveined large fresh shrimp
  • ½ cup diced celery
  • ½ cup diced carrot
  • 1 cup diced sweet yellow onion
  • 1½ cups fresh yellow corn kernels (from about 2 ears corn)
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • ½ cup dry white wine
  • 1 quart seafood stock
  • 1½ cups diced russet potatoes, blanched
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • Lemon wedges and French bread, to serve

Click here for directions 

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