This is a print preview of "Mexican Corn Soup With Grilled Shrimp And Cilantro Puree" recipe.

Mexican Corn Soup With Grilled Shrimp And Cilantro Puree Recipe
by Global Cookbook

Mexican Corn Soup With Grilled Shrimp And Cilantro Puree
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 12

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

  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.