Zesty Summer Shrimp Soup
Teresa Blackburn
- Yield: 4 servings
Ingredients
- 3tablespoons olive oil
- 1small sweet onion, finely diced
- 1teaspoon mild curry powder
- 2-- garlic cloves, finely minced
- 1 1/2pounds small fresh shrimp, peeled
- 3cups fresh whole kernel corn, divided
- 1cup sour cream
- 2cups buttermilk
- 1teaspoon sea salt
- 2teaspoons freshly ground black pepper
- 2teaspoons Tabasco sauce
- 2tablespoons freshly minced chives
Instructions
- Heat olive oil in a large sauté pan. Add onion, curry and garlic and cook until onion is translucent. Add shrimp and sauté until just pink, about 5 minutes. Remove from heat and let cool completely.
- Place 2 cups corn, sour cream and buttermilk in a food processor and process until well-blended. Transfer to large storage container. Add remaining corn, shrimp mixture, salt, pepper and Tabasco, stirring well. Cover and refrigerate at least 2 hours. Serve soup in chilled bowls, sprinkling top with chives.
Nutritional Info *per serving
- Calories 484
- Fat 24g
- Cholesterol 202mg
- Sodium 918mg
- Carbohydrate 38g
- Fiber 4g
- Protein 33g