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Ingredients
- 3 tablespoons butter, chilled (divided)
- 2 teaspoons roasted garlic puree
- 1 tablespoon finely chopped yellow onion
- 1/4 teaspoon ground cayenne
- 1 tablespoon finely chopped red onion
- 1/8 teaspoon white pepper
- 1 tablespoon thinly sliced green onion, white and green parts
- 1/8 teaspoon crushed red pepper flakes
- 1/2 cup seeded, finely diced red bell pepper
- 2 cans (15.25 ounces) sweet creamed corn
- 1/4 cup seeded, finely diced green bell pepper
- 2 cups whipping cream
- 1/4 cup finely diced celery
- 1 tablespoon honey
- 1 1/2 teaspoons seeded, minced jalapeno
- 1/2 teaspoon kosher salt
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Recipe Info
Category : Soups/Stews
Rating : 0
Contributor : marc
Print Recipe
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Directions
3/4 pound rock shrimp or small shrimp, peeled, deveined
Melt 1 tablespoon butter in a 4-quart heavy saucepan over medium heat. Add onions and saute 2 minutes. Stir in red and green bell peppers, celery, jalapenos and garlic puree, cook 1 minute.
Mix in cayenne, white pepper and red pepper flakes; cook an additional 1 to 2 minutes, stirring frequently. Add creamed corn, corn kernels, cream, honey and salt; simmer over low heat 25 minutes. Put shrimp into the saucepan and simmer for 2 minutes. Cut remaining 2 tablespoons chilled butter into pieces and whisk, a few pieces at a time, into the soup until melted. Serve immediately. Makes 6 servings.
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