| 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>
A Message from our Provider:
“Famous last words: I did it my way”