Mexican Corn Soup With Shrimp & Cilantro Puree
July 12, 2016
"Here's another inventive chowder recipe created by the New England chef (Sarah Leah Chase) from the popular gourmet shop, "Que Sera Sarah" which is located on Nantucket Island."
- FOR CILANTRO PUREE
- Serving Size: 1 (535.6 g)
- Calories 465.9
- Total Fat - 25.5 g
- Saturated Fat - 11.7 g
- Cholesterol - 124.7 mg
- Sodium - 832.8 mg
- Total Carbohydrate - 45.5 g
- Dietary Fiber - 5.2 g
- Sugars - 8.3 g
- Protein - 14.9 g
- Calcium - 153.4 mg
- Iron - 2.4 mg
- Vitamin C - 57.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Heat the beer, 2 cups of the water, the bay leaf, and red pepper flakes in a 2-quart saucepan to boiling.
Add the shrimp and cook just until done, 2 - 3 minutes.
Drain the shrimp and return the cooking liquid to the saucepan. Boil the cooking liquid over high heat until reduced by half.
Meanwhile, melt the butter in a large stockpot over medium heat. Add the onion, celery, carrots, and bell pepper.
Cook, stirring frequently, for 15 minutes.
Stir in the oregano, cumin, thyme, and flour. Cook and stir for 2 minues.
Add the reduced liquid, the clam juice, remaining 1 1/2 cups water, and the corn to the pot. Simmer uncovered for 20 minutes.
Cut each shrimp into 4 pieces and add half the shrimp to the soup.
Remove from the heat and stir in the cream, milk, and lime juice.
Puree the soup into batches in a blender.
Season to taste with salt and pepper. Stir in the remaining shrimp and keep warm over low heat.
TO PREPARE THE CILANTRO PUREE
Place the chiles, cilantro, and oil in a food processor fitted with the steel blade and process until smooth.
Ladle the soup into serving bowls and swirl a couple tablespoons of the cilantro puree on top of each serving.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting beer, choose one that is light and not too hoppy for the best flavor.
- Be sure to use fresh corn for the best flavor and texture in the soup.
Spicy Chipotle Corn Soup with Shrimp & Cilantro Puree Substitute 1 tablespoon of chipotle powder for the dried red pepper flakes, and add 1 tablespoon of honey when adding the cream, milk, and lime juice.
Mexican Rice Pilaf - This flavorful side dish is the perfect accompaniment to the Mexican Corn Soup with Shrimp & Cilantro Puree. It's made with long-grain white rice, onions, garlic, tomatoes, and cilantro, and it adds a delicious layer of flavor and texture to the soup. Plus, it's a great way to stretch the meal and make it a complete dinner.
Mexican Street Corn Salad - This flavorful and colorful salad is the perfect complement to the Mexican Rice Pilaf. It's made with grilled corn, jalapeno, red onion, cilantro, lime juice, and a hint of cumin, and it adds a delicious layer of flavor and texture to the meal. Plus, it's a great way to brighten up the plate and make it a complete dinner.
Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them and pat them dry before using.
Q: How long should I cook the shrimp?
A: Depending on the size of the shrimp, cooking time can vary. For large shrimp, cook for about 3-4 minutes per side. For smaller shrimp, cook for 2-3 minutes per side.
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FUN FACT 1: The chef who created this recipe, Sarah Leah Chase, is a well-known chef from Nantucket Island. Her gourmet shop, Que Sera Sarah, is a popular destination for locals and tourists alike.
FUN FACT 2: Mexican Corn Soup is a traditional dish in Mexico and is often served during special occasions. It has been enjoyed for centuries and is a favorite of many celebrities, including the late actor Anthony Bourdain.