Gulf Coast Shrimp and Corn Soup
July 31st, 2009 | Published in Seafood Recipes, Soup and Stew Recipes
I had a little bit of great, wild-caught American shrimp left in a package sent by a friend from Galveston, some corn, and a few tomatoes from the Sunday market. My garden always has cilantro; my refrigerator always has an onion and some kind of pepper. Hmmmm, seemed like the addition of a little broth could turn this assortment of odds and ends into a delicious 10-minute supper (shades of Rachel Ray). And it was.
photo Manny Rodriguez
Shrimp and Corn Soup Recipe
This hearty soup has the bright flavors of a dish you’d find for sale under a palapa on the beach in Mazatlan. As an optional garnish, lightly fry strips of corn tortilla to scatter over the soup.
BEVERAGE TO ACCOMPANY: A fruity Sauvignon Blanc or cold Carta Blanca
Makes 4 servings
- 2 tablespoons olive oil
- 1 red bell pepper, cored and diced
- 3/4 cup finely chopped onion
- 4 cups vegetable or chicken broth
- 1 cup raw corn kernels
- 1 cup chopped tomato (peeled and seeded)
- 1/2 to 1 jalapeno pepper, seeded and minced
- 3/4 pound medium raw shrimp, shelled and deveined
- Kosher salt
- Freshly ground black pepper
- 1/4 cup chopped fresh cilantro
- Heat the oil in a medium saucepan over medium heat. Add the bell pepper and onion and sauté until tender, about 5 minutes. Add the broth, corn, tomato and jalapeno; simmer for 10 minutes.
- Add the shrimp and cook just until pink and cooked through, about 5 minutes. Season to taste with salt and black pepper.
- To serve, ladle the soup into indivdual bowls and sprinkle with the chopped cilantro.
