Timothy
Head Chef
Ingredients
1 large onion, chopped
1 large green bell pepper (diced large)
1 large red bell pepper (diced large)
1 tablespoon olive oil
30 ounces chicken broth
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
4-6 teaspoons chili powder
1 tablespoon of Old Bay Seasoning
1 teaspoon sugar
1/2 teaspoon salt
1 pound uncooked jumbo shrimp (With heads and shell on)
1/4 cup minced fresh parsley
Method
Saute onion and bell pepper in oil for 3-4 minutes or until tender.
Add the broth, tomatoes and green chilies, corn, black beans, tomatoes, chili powder, sugar and salt.
Bring to a boil, stirring occasionally.
Reduce heat; cover and simmer for 20 minutes.
Stir in shrimp after rinsing them well and draining them; cook 5-6 minutes longer or until shrimp turn pink.
Stir in parsley.
Serve in soup bowls, placed on over-sized dinner plates.
Provide each person with a bowl for shrimp skins and heads.
Lots of napkins are needed for the juice running down the arms.
Ice cold sweet tea goes well with this meal.
1 large onion, chopped
1 large green bell pepper (diced large)
1 large red bell pepper (diced large)
1 tablespoon olive oil
30 ounces chicken broth
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
4-6 teaspoons chili powder
1 tablespoon of Old Bay Seasoning
1 teaspoon sugar
1/2 teaspoon salt
1 pound uncooked jumbo shrimp (With heads and shell on)
1/4 cup minced fresh parsley
Method
Saute onion and bell pepper in oil for 3-4 minutes or until tender.
Add the broth, tomatoes and green chilies, corn, black beans, tomatoes, chili powder, sugar and salt.
Bring to a boil, stirring occasionally.
Reduce heat; cover and simmer for 20 minutes.
Stir in shrimp after rinsing them well and draining them; cook 5-6 minutes longer or until shrimp turn pink.
Stir in parsley.
Serve in soup bowls, placed on over-sized dinner plates.
Provide each person with a bowl for shrimp skins and heads.
Lots of napkins are needed for the juice running down the arms.
Ice cold sweet tea goes well with this meal.