Summer Corn Soup with Grilled Shrimp Sriracha Salsa
Summer Corn Soup with Grilled Shrimp Sriracha Salsa - a perfect starter course for summer dinner parties or as a tasty light lunch with a side salad.
Course
Soup
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Servings4-6 servings
AuthorBarry C. Parsons
Ingredients
For the Corn Soup
1small onionchopped fine
2clovesgarlicchopped
2tbspolive oil
3 1/2cupsfresh corn kernels
1/2tspdried thyme
1/2tspsalt
1/2tsppepper
3cupsvegetable stockor chicken stock
1cupmilkor try undiluted 2% evaporated milk for extra richness
For the Grilled Shrimp Salsa
1dozen large shrimp
1insmall red onioncut chunks
1insmall bell pepper cut chunks
1tspvegetable oilapproximately
2tspsriracha saucemore or less to taste
2tbspchopped chives
salt and pepper to season
Instructions
In a small saucepan over medium-low heat, slowly saute the onion and garlic in the olive oil until the onions have softened but not browned.
Add the corn, thyme, salt, pepper and vegetable stock and bring to a slow simmer.
Simmer for 15 minutes, then puree the soup in a blender. When smooth, pour in the milk and blend well.
Return to soup to the pot and simmer for only a couple of minutes more. Taste the soup and give it a final seasoning of salt and pepper if needed before serving with the grilled shrimp salsa added to the center of the bowls.
To prepare the Grilled Shrimp Salsa
Use metal skewers if you can but if you are using bamboo skewers, soak them in water for about and hour before use.
Add alternating pieces of shrimp, onion and pepper to the skewers. Brush the shrimp and vegetables lightly on both sides with the vegetable oil before seasoning with salt and pepper.
Add the skewers to a very hot preheated grill and cook for about 1 and a half to 2 minutes per side depending on the size of the shrimp you use.
Remove the shrimp and vegetables from the skewers and chop them into small pieces.
Toss the chopped shrimp and vegetables with the sriracha sauce and chopped chives before serving with the soup.