| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Niger | Fish & seaf, Soups & ste, Too hot tam | 4 | Servings |
INGREDIENTS
| 12 | sm | Cooked shrimp, cut into 1/4 inch dice |
| 2 | Serrano chiles, stemmed, seeded, and minced | |
| 2 | tb | Finely chopped parsley |
| 2 | Limes, Juice of | |
| Salt and freshly ground black pepper | ||
| 2 | tb | Olive oil |
| 1 | sm | Onion, sliced |
| 2 | c | Fresh corn kernels (3 to 4 ears), or use canned |
| 4 | c | Milk |
| 1 | Thick slice country white bread, crust removed and cut into 1 inch chunks |
INSTRUCTIONS
In a small glass bowl, combine the shrimp, chile, parsley, and lime juice. Add a pinch each of salt and pepper and toss together. Cover with plastic wrap and refrigerate until ready to serve. In a large heavy saucepan heat the oil over medium heat. Add the onion and cook, stirring occasionally, for 4 to 5 minutes, or until softened and slightly golden. Add the corn and cook for 2 minutes more. Add the milk and heat to just under simmering. Transfer the mixture to a blender and add the bread, 1 teaspoon salt, and 1/2 teaspoon pepper. In batches if necessary, blend for 2 to 3 minutes, until you have a smooth puree, scraping down the sides of the container as necessary. Transfer to a large saucepan and stir to blend all the ingredients evenly. Over medium heat, bring to a boil. Rem ove from the heat and ladle into warm soup bowls. Garnish each bowl with a mound of the shrimp salsa. >From Too Hot Tamales Show # 6211 Recipe by: Susan Feniger and Mary Sue Miliken Posted to MC-Recipe Digest V1 #534 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 21, 1997
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