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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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of course, I couldn't leave it alone, and wanted to keep the results in My Cookbook, since I enjoyed it and wanted to share. It was originally called a bisque , but since there is no cream (or even any milk) in the recipe, I left that out of the title. This is tasty, quick & easy - enjoy. Ingredients:
1/2 cup chopped onion |
1/2 cup chopped celery |
2 tablespoons butter |
4 cups chicken broth |
3 cups tomato juice |
1 (15 ounce) can diced tomatoes, undrained |
1 (15 ounce) can baby corn, cut into 1/2 inch slices |
1 tablespoon worcestershire sauce |
1 teaspoon old bay seasoning |
1/2 teaspoon garlic powder |
1/2 teaspoon hot pepper sauce |
1/4 teaspoon cayenne pepper |
1 bay leaf |
2 cups small shell pasta, cooked & drained |
1 lb medium shrimp, cooked,peeled & deveined |
Directions:
1. In a soup pot, saute onion and celery in butter until tender.
2. Add broth, tomato juice, tomatoes, corn, Worcestershire sauce, seasonings, and bay leaf, and bring to a boil.
3. Reduce heat, cover and simmer for 25 minutes.
4. Discard bay leaf, stir in pasta and shrimp, heat through, and serve.
5. This is not HOT& spicy- add more hot sauce and/or cayenne if you like more heat!
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