Ingredients Jump to Instructions ↓

  1. 12 Cooked shrimp - cut into 1/4" dice (small)

  2. 2 Serrano chiles - stemmed, seeded, and minced

  3. 2 tablespoons 30ml Finely-chopped parsley Juice of

  4. 2 limes Salt - to taste Freshly-ground black pepper - to taste

  5. 2 tablespoons 30ml Olive oil

  6. 1 tablespoon 15ml Onion - sliced (small)

  7. 2 cups 125g / 4.4oz Fresh corn kernels - (3 to 4 ears) (or use canned corn kernels)

  8. 4 cups 948ml Milk

  9. 1 Country white bread, thick, crustless, - and cut 1" chunks

Instructions Jump to Ingredients ↑

  1. Recipe 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. This recipe yields 4 servings.


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