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Louisiana-Inspired Sauteed Shrimp and Velvety Corn Soup Recipe

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May 3, 2013 / American / By
Melissa Florero

 

This smooth corn and sautéed shrimp soup is my take on shrimp and grits, a traditional breakfast dish from the American south.  Since I thought it up, it has quickly become one of my favorites.  I would recommend making it as part of a nice home brunch.   Also recommended:  A few dashes of hot sauce!  Tastes great when topped with crisp and crumbly bacon.

 

Serves: 6

Preparation time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

 

Ingredients:

20 shrimp (raw), peeled and deveined, tails on

4 corn cobs, corn kernels cut, cobs and kernels reserved

1 cup shrimp stock

2 cups water

1/16 teaspoon cayenne pepper OR 4 dashes hot chile pepper sauce of choice, optional

1 bay leaf

 

Directions:

Cook the shrimp stock, water, bay leaf, corn kernels and cobs over medium heat in a large soup pan.  If using cayenne pepper, add powder now. If using hot chile pepper sauce, add it at the end, just before serving.   Cook the soup for 20- 25 minutes or until corn kernels have softened.  Add the shrimp.   Cook for 5 more minutes or until the shrimp is pink and cooked through.

Remove the shrimp and set aside. Remove the corncobs and discard.  Using a hand blender (immersion blender) or a standing blender, blend the corn kernals and the broth together to create a smooth puree.  If using a standing blender, do the soup in batches filling only half way each time, and holding the cover on with a dishtowel.

Return the smooth puree to the pot and add the cooked shrimp.  Serve.

 

Additional Serving Suggestions:

Serve with a drizzle of olive oil and/or hot sauce.

Crisp bacon can be crumbled over this soup to make it more decadent.


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Country: United States

Province/State: Louisiana

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Price Guide:N/A (What's this?) N/A = home cooked meal,etc
$ = street food, fast food,etc
$$ = bistro, cafe, pub, bar,etc
$$$ = fine dining,etc

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