Curried Corn And Shrimp Soup Food

CURRIED CORN

Steps:

• Mix 1 teaspoon each ground ginger, paprika and ground coriander with 1/2 teaspoon each ground cumin and turmeric. Brush 4 ears of corn with vegetable oil, sprinkle with the spices and grill, turning, about 12 minutes; season with salt. Serve with yogurt mixed with salt and cilantro.

SHRIMP AND CORN SOUP

Steps:

• Melt the butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion, celery and bell pepper and saute until the onions are translucent, about 3 minutes. Sprinkle in the flour and mix well. Cook, stirring constantly, until the roux is blonde in color, 3 to 5 minutes. Pour in the broth gradually, stirring constantly. Stir in the whipping cream, milk, creamed corn and corn kernels.
• Cook over medium-low heat, stirring frequently, for 10 minutes. Sprinkle the shrimp with the Cajun seasoning and add to the pan. Add the liquid crab boil, then fold in half the green onions and simmer until the shrimp turn bright pink. Season to taste with salt and pepper. Ladle into soup bowls, then sprinkle with paprika and the remaining green onions.
• Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.

CURRIED CORN WITH SHRIMP

Steps:

• Shear the corn kernels from the cobs with a knife, working over a large bowl or tube pan to catch the kernels. Run a knife along the cobs to press out the milky juices and add to the kernels. Break 4 cobs in half and combine with the half-and-half and 1 cup water in a saucepan. Discard the remaining cobs or save for making a broth. Bring to a simmer over medium heat, cover and steep while you pull the rest of the ingredients together, about 10 minutes.
• Put the shrimp in a bowl of cold water with 1 tablespoon salt and set aside.
• Heat a large non-reactive skillet over medium heat. Add one tablespoon of the butter and oil and when the butter melts, add the cumin seeds, mustard seeds and turmeric and cook until the seeds pop, about 2 minutes. Add the chiles and ginger and cook, stirring until lightly toasted, scraping the pan with a wooden spoon so the ginger toasts but doesn't stick, about 3 minutes.
• Add the corn, strain the corn-and-milk broth to the pan and bring to a low simmer over medium heat. Discard the cobs. Season with 3/4 teaspoon salt and some pepper. Cook until the liquid reduces to coat the corn in a light sauce, 5 to 7 minutes. (The corn can be prepared ahead to this point.)
• Drain the shrimp well. Turn the heat down to medium-low and add the shrimp with the curry leaves, if using, and cook in the corn, covered, stirring periodically, until they curl and turn light pink, about 4 minutes. (If using cilantro, add after the shrimp are cooked). Whisk in the remaining tablespoon butter. Serve with lime wedges and tomato chutney.

CURRIED SHRIMP AND CORN CHOWDER

Steps:

• Heat coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add onions and saute until tender and translucent, about 8 minutes. Add garlic, curry powder and tomato paste and saute to toast the curry powder and warm the tomato paste, about 2 minutes. Add corncobs, half the corn kernels, chicken stock, coconut milk, tamarind paste, brown sugar and salt. Stir to combine, bring to a low boil and reduce heat to a simmer. Simmer for 10 minutes, then remove cobs and discard. Transfer, in batches, to a blender and blend until completely smooth. (See Cook's Note.)
• Return soup to the pot and bring back to a low simmer. Add shrimp, lime juice and remaining corn. Simmer until shrimp is just cooked through, 3 to 4 minutes. Garnish with cilantro and Fresno chile and serve.

CURRIED CORN SOUP WITH GINGER

Steps:

• Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks, celery and carrot and cook, stirring occasionally, until the vegetables have softened but not browned, about 10 minutes.
• Add the ginger, garlic, thyme, curry powder and potato. Cook, stirring, until the potato is coated in the spices, 1 to 2 minutes. Add the chicken broth, 2 cups water and the sugar and bring to a boil. Add the corn, then reduce the heat to medium low and simmer until the vegetables are tender, about 25 minutes. Add the heavy cream and continue cooking until warmed through, about 5 more minutes. Remove from the heat and let cool slightly.
• Working in batches, transfer the soup to a blender and puree until smooth; return to the pot. Season with salt. Strain through a fine-mesh sieve into a saucepan and reheat if needed. Serve with toppings.

CREAMY SHRIMP AND CORN SOUP

Steps:

• In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.

CURRIED CORN

Steps:

• Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.

CORN AND SHRIMP SOUP (LOW-FAT)

Steps:

• Devein, wash and rinse shrimp.
• If shrimp are very large, cut them in half lengthwise. (This will make them curl nicely when boiled.) Drop shrimp into boiling water and cook just until they turn pink; drain. Do not overcook.
• In a large pot lightly sprayed with non-stick cooking spray, saute onions and garlic just until onions are translucent, but not browned.
• Add chicken broth, water, basil, chicken granules, and pepper. If using asparagus spears, add them now. Stir and heat mixture until almost boiling.
• Add corn, shrimp and sherry; stir to mix well, and heat 1 minute.
• Serve.

MOMMIE'S CORN AND SHRIMP SOUP

Steps:

• Make a light brown roux with oil and flour.
• Add onions, garlic, and bell pepper.
• Let simmer a few minutes.
• Add tomatoes and cook for 5 minutes.
• Add to this mixture 3 cans of corn and chicken broth.
• Cook slowly for 1 hour.
• In a separate skillet, fry the shrimp in butter.
• After the shrimp turn pink, add to the soup mixture.
• Cook for 1/2 hour.
• Add green onions, parsley, Tabasco sauce, salt and pepper to taste.
• Serve with crusty bread and a salad and ENJOY!

CREAMY CURRIED CORN

Steps:

• Combine corn, half-and-half, garlic, curry powder, salt, and pepper in small (1 qt.) kettle.
• Heat on medium heat, stirring frequently, until heated through.
• Add cheese and heat, stirring occasionally, until cheese is melted and sauce is thickened.

CHILLED CORN AND SHRIMP SOUP

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.

COLD SOUTHWESTERN CORN AND SHRIMP SOUP

Steps:

• In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids. Stir in chopped shrimp, and season with salt and pepper.
• Serve garnished with tomatoes, avocado, and reserved whole shrimp.

CURRIED SHRIMP, RICE, AND OKRA SOUP

Steps:

• Heat olive oil in a stockpot over medium-high heat. Add carrots, onion, red bell pepper, celery, ginger, and garlic; saute until carrots soften, about 5 minutes. Stir in curry powder, coriander, and cayenne pepper.
• Pour clam juice, tomatoes, and coconut into the stockpot. Bring to a boil; reduce heat to medium and simmer until tomatoes break down, about 20 minutes. Add shrimp. Cover and cook until opaque, about 10 minutes.
• Stir rice, okra, coconut milk, cilantro, honey, lime juice, and salt into the stockpot. Simmer until flavors combine, about 7 minutes.

CURRIED SWEETCORN SOUP

Steps:

• Heat the rapeseed oil in a large pan. Add the onion and cook for 8-10 mins until soft. Add the garlic cloves, red or green chilli, carrot and celery. Cook for 2 mins, then add the ground turmeric, mild or medium curry paste, chicken or vegetable stock cube and lentils. After 30 secs, pour in the coconut milk and 800ml boiling water. Cover and simmer for 15 mins. Add the sweetcorn, cover and cook for 3 mins. Leave the soup chunky or part-blend. Season to taste. Top with a halved soft-boiled egg, coriander leaves and green chilli slices.

CURRIED CORN AND SHRIMP SOUP

Steps:

• Over high heat, in a 4- to 5-quart pan, combine the chicken broth, apples, onion, and curry.
• Cover; bring to a boil, and simmer until apples will mash easily, about 30 minutes.
• Let cool, then cover and chill until cold, a minimum of 3 hours or can be chilled overnight.
• When cooled, place mixture in a blender and puree until smooth.
• Cut a few thin strips of red pepper and set aside for garnish; dice remaining pepper.
• Put diced pepper in soup tureen with apple puree, buttermilk, lime juice and corn, stir to mix.
• Add the minced cilantro to the soup.
• Ladle the soup into bowls, top each bowl with an equal amount of shrimp.
• Garnish each bowl with bell pepper strips and cilantro.
• Serve.
• Please Note: The cooking time includes allowing the soup to cool overnight.

SKINNY CURRIED CORN SOUP

Steps:

• In a large saucepan heat oil over medium-high heat. Add sweet pepper and onion; cook about 4 minutes or until tender, stirring occasionally. Add curry powder, salt, and pepper; cook and stir for 1 minute.
• Stir in corn and chicken broth. Bring to boiling; reduce heat. Cover and cook about 5 minutes or until corn is tender. Cool about 10 minutes.
• Transfer the corn mixture to a blender or food processor.* Add 1/2 cup of the milk. Cover and blend or process until mixture is nearly smooth. Return pureed mixture to saucepan; stir in the remaining 2 1/2 cups milk and the shrimp. Heat through (do not boil). Stir in snipped cilantro.
• To serve, spoon soup into soup bowls. Top individual servings with yogurt and cilantro sprigs.
• *Note: If using a food processor, process half the mixture at a time using 1/4 cup of the milk with each half.

NEW ORLEANS CORN & SHRIMP SOUP

Steps:

• Rinse shrimp in cool water then peel and save shells.
• In large pot place shrimp shells, 2 quarts of water and quartered onion and bring to a boil, gently boiling shells.
• Continue boiling until you end up with about 2 cups of stock (at least 45 minutes).
• Strain the stock into a bowl, discard shells and onion and set aside.
• In large heavy dutch oven melt butter over medium heat and saute the onions, green onion, celery, bell pepper and garlic until vegetables are soft being careful not to burn.
• Reduce the fire to low and add the shrimp cooking until pink, about 3 minutes (no more-do not overcook).
• Remove the mixture from the dutch oven and separate into 2 equal portions.
• Set one portion aside and run the other portion through the food processor until it is finely shredded (not pasty).
• Pour reserved shrimp stock in the dutch oven and add the shredded shrimp/vegetable mixture, whipping cream and whole milk.
• Mix well, turn heat to medium high bring to a gentle boil and stir uncovered for about 3 minutes.
• Add the creamed corn and crumbled bacon (or tasso), mixing well and cook for another 4 minutes.
• As it is simmering add the basil, salt, white pepper, black pepper, cayenne and tabasco.
• Next add the reserved whole shrimp (the unshredded portion), mixing well.
• Cover the dutch oven and cook on low heat for about 20 minutes.
• Place in serving bowls and garnish with cilantro.