Summer Corn Soup With Shrimp Recipes
SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN
Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they'd be welcome additions.
Provided by Ali Slagle
Categories dinner, lunch, quick, weekday, seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
- Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
- Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
- Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
- Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
SHRIMP & CORN STIR-FRY
I make this seafood stir-fry at summer's end when my garden is producing plenty of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice. -Lindsay Honn, Huntingdon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.
Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 443mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
CHILLED CORN AND SHRIMP SOUP
Hot days call for cool foods, like this refreshing soup. Both filling and flavorful, it uses the best of summer's bounty. Seasonings can be adjusted to your tastes. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion in oil until tender. Add the shrimp, garlic and curry; saute until shrimp turn pink, 4-6 minutes longer. Remove from the heat and set aside., In a blender, combine the buttermilk, 2 cups corn, sour cream, pepper sauce, salt and pepper. Cover and process until smooth; transfer to a large bowl. Add remaining corn and shrimp mixture. Cover and refrigerate for at least 3 hours. Garnish servings with chives.
Nutrition Facts : Calories 317 calories, Fat 13g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 689mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein.
SHRIMP AND CORN SOUP--CROCK POT
Easy to make soup, ready to have when you get home from work. The recipe comes from our local newspaper.
Provided by Barb G.
Categories Corn
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place ALL ingredients in crock pot, EXCEPT SHRIMP and GREEN ONIONS.
- Cook on low for 8 hours; Add shrimp during the last hour of cooking; stir and turn cooker to high.
- Ladle into bowls and garnish with green onions, enjoy.
CREAMY CORN SOUP WITH BASIL
This soup is divine when made with freshly picked sweet summer corn. There is no cream or dairy: The creaminess comes from thoroughly whizzing the corn. For the creamiest texture, pass the puréed soup through a fine-mesh sieve.
Provided by David Tanis
Categories soups and stews, appetizer, main course
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Put 3 tablespoons olive oil in a heavy-bottomed pot or Dutch oven set over medium-high heat. When the oil starts to look wavy, add the onions and season well with salt and pepper.
- Let onions cook, stirring, until they begin to soften, about 4 to 5 minutes, then turn heat to medium and continue cooking until onions are quite soft, about 15 minutes more.
- Add the garlic and corn kernels, and stir to combine. Add 6 cups water and bring the mixture to a boil. Reduce heat to a gentle simmer. Taste the resulting broth and adjust salt to taste. (It should be well seasoned.) Cook for about another 10 to 15 minutes, until the kernels are tender. Stir in squash blossoms, if using, and turn off heat.
- Working in batches, purée the soup in a blender. Pass the puréed soup through a fine-mesh strainer and into a large bowl, pushing down to press all the liquid out. Discard the fibrous debris left behind.
- Check consistency and seasoning, and adjust as needed. (Add a bit more water if the soup seems too thick.) The soup can be made up to a few hours ahead up to this point, and tastes best the day it's made. Reheat, if needed, before serving.
- To serve, ladle into individual bowls. Drizzle about a teaspoon of olive oil over each serving. Quickly chop the basil, and sprinkle over to finish.
SUMMER CORN SOUP WITH SHRIMP
Steps:
- Preheat oven to 425 degrees Melt the butter in a large soup pot over medium heat. Add the sliced onions and saute to coat. Cook until the onions just start to turn light brown. Peel the potato and cut into cubes, add it to the onion. Cut the kernels of corn off the cob with a sharp knife, add them to the soup pot. Add the broth, spices and a few grinds of fresh pepper and allow everything to simmer to cook the corn and potatoes through. If using raw shrimp, toss them in the olive oil and a grind of fresh pepper, and put on a baking pan. Cut the poblano or pasilla chile in half length wise, and place it skin side up on the pan as well. Bake on the upper rack for about 5 minutes for shrimp to cook through. Remove the shrimp and set aside, put the pepper back in until the skin blisters (about 5 more minutes). While waiting, peel the skin and tails from the shrimp and cut into 1'' pieces. Remove the pepper and put it in a ziploc bag to cool, this will make the skin easy to peel off. Check on the soup to make sure potato and corn are cooked through. Using an immersion blender or a regular blender, blend the soup to create a puree. I like to leave it a bit chunky, this is up to you. In a seperate bowl, combine the shrimp pieces, lime juice, chopped herbs and scallions if using them. Peel and cut the avocado into small cubes, add to the bowl. Rub the skin off the roasted chile, cut into chunks. Toss gently together. Taste the soup for seasonings and adjust as you prefer. Allow people to stir in their sour cream as desired. Serve each portion of soup with a big scoop of the shrimp and avocado mix on top.
More about "summer corn soup with shrimp recipes"
CREAMY SWEET CORN SOUP WITH SHRIMP | SO DELICIOUS
From sodelicious.recipes
Estimated Reading Time 1 min
- Add the sour cream and vegetable stock. Cook everything for 10 minutes until the mixture thickens.
HATCH CHILE SOUP WITH FRESH SUMMER CORN - EASY RECIPES
From thewickednoodle.com
Estimated Reading Time 8 mins
- In a large, resealable plastic bag, mix together olive oil, cilantro and lime juice. Add shrimp and toss to coat. Refrigerate for one hour to allow flavors to penetrate shrimp.
- Meanwhile, add remaining 2 tablespoons olive oil to preheated pot over medium heat. Add onions, sautè for approximately 5 minutes or until slightly soft and opaque. Add chiles (it's okay if they're still a little frozen) and cook until all liquid has evaporated (mixture should still be moist but with no excess liquid). Add garlic and cook 1-2 minutes more.
- Add chicken stock and simmer, covered, at least 30 minutes, longer if preferred. Puree mixture using an immersion blender (could also use a regular blender in batches if necessary). Taste and season with salt. Add half & half, to taste, then season again with salt. Stir in chopped cilantro and corn. Keep warm while you cook the shrimp.
- Lightly pat shrimp dry on paper towels. Preheat a skillet over medium-high heat and add a little extra-virgin olive oil. When skillet and oil is hot (but not smoking), add shrimp in one layer (leave plenty of room in skillet for shrimp, cooking in batches if necessary). Cook for 2 minutes or until shrimp are cooked on one side, flip shrimp and cook another 2 minutes or until they're JUST cooked through (I'll turn off my heat and allow the residual heat to finish cooking them to ensure they're perfectly cooked). Remove from pan once cooked and place in bowl or on a plate.
SUMMER CORN SOUP WITH SHRIMP SALAD — ADD1TBSP
From add1tbsp.com
Estimated Reading Time 4 mins
- In a large stock pot, bring the corn cobs and water to a boil. Reduce to a simmer and cook for 30 minutes. Strain the corn stock into a heat-proof jar.
- In the same stock pot, sauté the onion over medium-low heat in 3 tablespoons of butter until soft and translucent, about 10 minutes. Add the corn and a generous pinch of salt and sauté for 5 more minutes. Add 40 oz (5 cups) of the corn stock, bring to a boil, and then simmer until the corn is very soft, about 20 minutes more.
- Remove the pot from heat and purée until smooth using a blender or an immersion blender. Strain through a fine-mesh sieve into a large bowl pressing down on the solids with a wooden spoon to extract as much flavor as possible before discarding the solids. Stir in the heavy cream and salt and pepper. Check the soup for consistency and flavor. It should have the consistency of heavy cream, and you should taste the salt. If the soup is too thick, thin it using any leftover stock or water. Cover the bowl and chill the soup until cold, at least 2 hours.
- While the soup chills, prepare the shrimp salad. If using shell-on shrimp, use small scissors to cut shells along the curved backs. Remove the veins and then the shells. Season the shrimp with a generous pinch of salt. In a heavy-bottom pan, heat olive oil over high heat. Sear the shrimp until opaque and slightly charred, about 2-3 minutes on the first side and 1 minute on the second side. Chop the shrimp into bite-sized pieces and add to a bowl with the tomatillos. Squeeze the lime over the seafood mixture, drizzle in the chili oil, and toss to coat. Add the cilantro and give it one more toss. Taste it and season with additional salt and pepper.
SHRIMP AND CORN SOUP | THE COZY APRON
From thecozyapron.com
Cuisine AmericanCategory SoupServings 4Total Time 55 mins
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- In a bowl, combine the shrimp with a couple of pinches of salt and black pepper, a pinch of red pepper flakes, and the paprika, plus a small drizzle of oil, and toss to coat; marinate for a few minutes.
- Place a medium soup pot over medium-high heat, and drizzle in about 2-3 tablespoons of the oil; once the oil is hot, add in the shrimp in a single layer (work in batches, if necessary) and allow it to sear on the first side for about 1-2 minutes; then flip over and sear for another minute, or until the shrimp is golden brown; repeat with remaining shrimp, and hold the shrimp in a bowl.
- To the same pot add in the butter plus another tablespoon or two of the oil, and once melted together, add in the diced onion, red bell pepper, and celery, and stir to combine; add in a pinch or two of salt and pepper, and saute for a few minutes until slightly softened.
SUMMER CORN SOUP WITH FRESH HERBS - ONCE UPON A CHEF
From onceuponachef.com
5/5 (58)Category SoupsCuisine AmericanTotal Time 45 mins
- Remove the husks and silks from the corn. Set one ear of corn aside. Use a knife to cut the kernels off of the remaining 5 cobs, then break the scraped cobs in half. Set aside.
- Melt the butter in a large pot over medium-low heat. Add the shallots and cook, stirring often, until soft and translucent, 8-10 minutes. Add the chicken stock, corn kernels, broken cobs, whole ear of corn, salt and pepper to the pot. Bring to a boil, then reduce the heat to medium-low and cook uncovered for 10 minutes. Remove the whole ear of corn and set aside to cool. Cook the soup for 10 minutes more, then remove the broken cobs from the pot and discard.
- Off the heat, use a hand held immersion blender to purée the soup until very smooth. It will take a few minutes. (Alternatively, let the soup cool slightly and purée it in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape and cover with a dishtowel so it won't splatter.) Place a fine mesh sieve over a large bowl and pass the soup through, using a back of a ladle to push the soup through in circular motions. Discard the fibers and bits of kernels in the sieve. Return the strained soup to a clean pot. It should have a creamy consistency. If it's too thick, thin it with water or chicken stock; if it's too thin, cook over medium heat until thickened.
- Use a knife to cut the cooked kernels off of the cooled whole cob, then add the kernels to the soup along with the herbs. Taste and adjust seasoning with salt and pepper (if necessary, you can add a bit of sugar to bring out the corn's natural sweetness). Ladle the soup into bowls and garnish with tiny sprigs of fresh basil and thyme, if desired. Serve hot or cold.
SOUTHWESTERN CORN SOUP WITH GRILLED PEPPERS AND …
From health.com
- Preheat a grill to medium-high (400°F to 450°F), or heat a grill pan over medium-high. Brush quartered bell pepper and halved jalapeño evenly with 1/2 tablespoon of the oil. Grill, uncovered,turning occasionally, until slightly charred on both sides, about 5 minutes per side. Transfer to a small bowl and cover with aluminum foil. Chill at least 30 minutes and until ready to serve.
- Place remaining 1 tablespoon oil in a large skillet; heat over medium-high. Add onion; cook, stirring often, until softened, about 5 minutes. Add corn and garlic; cook, stirring often, 3 minutes. Stir in broth, salt, and black pepper. Bring to a boil over high; reduce heat to medium-low and simmer, stirring occasionally, 6 minutes.
- Pour corn mixture into a blender. Remove center piece of blender lid to allow steam to escape; secure lid on blender and place a clean towel over opening to prevent splatters. Process until smooth, about 2 minutes. Pour into a medium bowl; stir in lime juice and cumin. Cover and chill until completely cold, at least 4 hours.
- Chop chilled roasted bell pepper and jalapeño; stir into chilled corn mixture. Stir in cilantro. Ladle soup into 4 serving bowls. Top evenly with shrimp and chopped avocado; garnish with additional cilantro. Serve immediately.
SUMMER CORN AND SHRIMP SOUP SHOOTERS - KARISTA BENNETT
From karistabennett.com
Estimated Reading Time 4 mins
COLD SHRIMP CORN SOUP RECIPE - CLEAN EATING
From cleaneatingmag.com
Estimated Reading Time 1 min
SUMMER CORN SOUP WITH GRILLED SHRIMP SRIRACHA SALSA
From rockrecipes.com
Cuisine AmericanCategory SoupsServings 6Total Time 30 mins
10 BEST SHRIMP AND CORN SOUP WITH HALF AND HALF …
From yummly.com
FRESH CORN AND POTATO SOUP WITH SAUTEED SHRIMP RECIPE ...
From myrecipes.com
5/5 (9)Total Time 8 hrsServings 10
- Cut kernels from corn cobs to measure about 4 cups. Using the dull side of a knife blade, scrape liquid from corn cobs directly into a 6-quart slow cooker. Add cobs and 3 cups kernels. Stir in chicken stock, thyme, 1 teaspoon salt, and potatoes. Cover and cook on LOW for 7 hours and 30 minutes.
- Discard cobs. Stir half-and-half and 2 tablespoons butter into corn mixture. Transfer half of corn mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Process until smooth. Pour into a large bowl. Repeat procedure with remaining corn mixture. Stir in pepper.
- Melt remaining 2 tablespoons butter in a large skillet over medium heat; cook 2 minutes or until foamy. Add shrimp, remaining 1 cup corn kernels, and remaining 1/2 teaspoon salt to pan; cook 4 minutes or until shrimp turn pink and are done, stirring occasionally. Stir in 1 1/2 tablespoons chives. Divide soup among 10 shallow bowls; top evenly with shrimp mixture, and sprinkle with remaining 1 1/2 tablespoons chives.
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- Heat the oil in a large pot over medium-high heat. Add the poblanos, onion, garlic, and ½ teaspoon each salt and black pepper. Cook, stirring, until softened, 10 to 12 minutes. Add the zucchini and tomatoes (and their juices). Cook, stirring, until the zucchini is crisp-tender, 12 to 15 minutes.
- Add the shrimp, corn, and 3 cups water. Bring to a simmer. Cook, stirring occasionally, until the shrimp are white throughout and the corn is tender, 5 to 6 minutes. Sprinkle with black pepper and serve.
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Servings 4Total Time 50 mins
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