Shrimp and corn soup is a delicious and comforting dish that combines the sweetness of corn with the savory flavors of shrimp. Here’s a basic recipe to get you started:
Ingredients:
- 1 lb (450g) shrimp, peeled and deveined
- 2 cups (480ml) chicken or vegetable broth
- 2 cups (480ml) water
- 2 cups (300g) corn kernels (fresh, canned, or frozen)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup (240ml) heavy cream or coconut milk
- 2 tablespoons (30g) butter or olive oil
- Salt and pepper to taste
- Chopped fresh parsley or green onions for garnish (optional)
Instructions:
- In a large pot, melt the butter or heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-5 minutes.
- Add the minced garlic and diced red bell pepper to the pot. Cook for an additional 2-3 minutes until the peppers are slightly softened.
- Pour in the chicken or vegetable broth and water. Bring the mixture to a simmer.
- Add the corn kernels to the pot and simmer for about 10-15 minutes, until the corn is tender.
- Stir in the shrimp and cook for 3-5 minutes, until the shrimp turn pink and opaque.
- Pour in the heavy cream or coconut milk and stir well. Let the soup simmer for another 2-3 minutes to heat through.
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley or green onions if desired.
Feel free to adjust the ingredients and seasonings according to your taste preferences. You can also add additional vegetables or spices to customize the soup to your liking. Enjoy your homemade shrimp and corn soup!