Zesty Summer Shrimp Soup

Teresa Blackburn
  • Yield: 4 servings


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


  1. 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.
  2. 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