| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Too, Hot, Tamales | 4 | Servings | |
INGREDIENTS
| 12 | sm | Cooked shrimp; 1/4-Inch Dice |
| 2 | Serrano chiles; stemmed, seeded, And Minced | |
| 2 | tb | Parsley; Finely Chopped |
| 2 | Limes; juiced | |
| Salt | ||
| Black pepper; freshly ground | ||
| 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, 1-Inch Dice |
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. Remove from the heat and ladle into warm soup bowls. Garnish each bowl with a mound of the shrimp salsa. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : TOO HOT TAMALES SHOW #TH6211 Posted to MC-Recipe Digest V1 #297 Date: Tue, 12 Nov 1996 06:49:32 -0600 From: Pat Asher <asher@mcs.com>
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