Quick Louisiana Shrimp & Corn Soup Holly Clegg Quick and Easy Louisiana shrimp & corn soup mixed with tomatos and green chilies sprinkled with green onions to serve. Ingredients 2 15½ ounce creamed-corn cans 2 cups frozen corn 2 14½ ounce diced tomatoes & green chilies cans 1 15 ounce tomato sauce can 2 pounds Louisiana shrimp, medium-sized & peeled 1 bunch green onions, chopped Directions In a large nonstick pot, combine creamed-corn, corn, tomatoes & green chilies, and tomato sauce until heated. Add shrimp and bring to a boil. Lower heat and cook until shrimp are done, about 5-7 minutes. Sprinkle with green onions and serve. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!