| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Sesame Oil |
| 2 |
|
Fresh Scallions; (Green Onions); Thinly Sliced |
| 1 |
|
Clove Garlic; Crushed |
| 2 1/2 |
c |
Chicken Broth |
| 1 |
cn |
(15-oz) Cream-Style Corn |
| 8 |
oz |
Medium Fresh Shrimp; Peeled & Cooked |
| 1 |
ts |
Green Chili Paste or Sauce; (Optional) |
|
|
Salt & Freshly Ground Black Pepper to Taste |
|
|
Garnish with Fresh Cilantro or Parsley Leaves; Chopped |
INSTRUCTIONS
Today's Souper Bowl recipe from The Cook & Kitchen Staff at
Recipe-a-Day.com can be prepared with fresh or frozen shrimp. If you
prepare this recipe with frozen shrimp, make sure to thoroughly rinse and
defrost the shrimp prior to cooking and remove excess water with a clean
towel if necessary.
This is one of those quick & easy soup recipes you'll want to keep around
in your files because it makes a great starter to nearly any dinner and a
fresh change of pace for lunch.
If using raw shrimp, cook them as directed on the package and set aside.
Heat oil in a large, heavy-based saucepan over medium heat. Saute the
scallions and garlic for 3 to 5-minutes until softened, but not browned.
Stir in chicken broth, corn, cooked shrimp and chili paste or sauce.
Increase heat slightly and bring to a boil, stirring occasionally. Reduce
heat and simmer for 15-20 minutes. Season to taste and ladle into warmed
soup bowls. Sprinkle with garnish and serve at once.
Kitchen Staff Tip: If you don't happen to have cream-style corn, you can
utilize ordinary canned or frozen corn. Just put it in your food processor
and puree the corn for a few seconds until it is creamy, but still has
texture.
Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
<dailyrecipe-owner@recipe-a-day.com> on Jan 21, 1998
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