| 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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