• Mexican Corn Soup With Grilled Shrimp And Cilantro Puree

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    • 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


    1. For The Soup:Heat the butter in a large stockpot. Add in the onion garlic, corn, brown sugar and cumin.
    2. Saute/fry till the onion is translucent/soft. Add in the chiles, stock, bell pepper, pepper flakes and oregano. Bring to a boil.
    3. Cook for 10 min, stirring frequently; remove from heat.
    4. Puree the mix in a blender; return to the stockpot.
    5. Stir in the cream, beer, cilantro and salt. Cover and keep hot.
    6. For The Shrimp:Peel the shrimp to the last joint, leaving the last segment and tail intact; devein the shrimp.
    7. Brush the shrimp lightly with extra virgin olive oil. Season with salt, pepper and/or possibly any of your favorite herbs.
    8. Grill over warm coals till the shrimp turn pink, turning frequently.
    9. For The Cilantro Puree:Combine the cilantro, garlic, oil, lime juice and salt in a blender container. Process the mix till pureed.
    10. To assemble:Ladle the hot soup into soup bowls. Top with the shrimp.
    11. Pour the cilantro puree into a plastic squeeze bottle. Decorate each serving with a creative design.

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