In a two gallon stock pot, melt butter over medium high heat. Add corn, onions, celery, bell peppers and garlic. Saute three to five minutes or until vegetables are wilted. Add tomatoes, blend well into the vegetable mixture and add flour. Using a wire whisk, whip constantly until white roux is achieved. Do not brown. Add tomato sauce and stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil and reduce to simmer. Add half of the shrimp and cook for thirty minutes. Add remaining shrimp, cream, green onions and parsley. Allow the shrimp to cook approximately ten minutes. Season to taste using salt, pepper and tabasco. |
