-
Mexican Corn Soup With Grilled Shrimp And Cilantro Puree
Ingredients
- 1/2 c. butter
- 1 lrg onion, minced
- 3 x cloves garlic, chopped
- 1/2 gal freshly cut corn
- 2 Tbsp. brown sugar
- 2 Tbsp. cumin
- 2 can green chiles, 4-ounces ea.
- 1 quart shrimp stock or possibly bottled clam juice
- 1 x yellow bell pepper, minced
- 1/2 tsp pepper flakes
- 1 Tbsp. oregano
- 1 c. whipping cream
- 1 can beer (preferably imported), at room temperature
- 1 bn fresh cilantro, minced Salt, to taste
- 24 med to large shrimp Extra virgin olive oil Salt and pepper, to taste
- 1 bn cilantro
- 1 x clove garlic
- 1/4 c. vegetable oil Juice of 1 lime Salt, to taste
Directions
- For The Soup:Heat the butter in a large stockpot. Add in the onion garlic, corn, brown sugar and cumin.
- Saute/fry till the onion is translucent/soft. Add in the chiles, stock, bell pepper, pepper flakes and oregano. Bring to a boil.
- Cook for 10 min, stirring frequently; remove from heat.
- Puree the mix in a blender; return to the stockpot.
- Stir in the cream, beer, cilantro and salt. Cover and keep hot.
- For The Shrimp:Peel the shrimp to the last joint, leaving the last segment and tail intact; devein the shrimp.
- Brush the shrimp lightly with extra virgin olive oil. Season with salt, pepper and/or possibly any of your favorite herbs.
- Grill over warm coals till the shrimp turn pink, turning frequently.
- For The Cilantro Puree:Combine the cilantro, garlic, oil, lime juice and salt in a blender container. Process the mix till pureed.
- To assemble:Ladle the hot soup into soup bowls. Top with the shrimp.
- Pour the cilantro puree into a plastic squeeze bottle. Decorate each serving with a creative design.
Similar Recipes
Leave a review or comment