Fun, Fresh and Seasonal!

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In this recipe, pairing the soup with fresh Cape Canaveral shrimp around 16/20 count in size, was terrific but you can use any size shrimp you have on hand or prefer. Lush and brilliant in color, these corn and shrimp soup shooters are a perfect starter for any meal and great for entertaining.

Summer Corn and Shrimp Soup Shooters

Serves 4; bowls or many shooters!

Total time:  30 minutes plus chill time.

Ingredients

4 tbsp butter

1 onion, diced

2 cloves garlic, minced

2 Yukon gold potatoes, peeled and diced into 1 inch cubes

2 cups fresh summer corn, plus 1/2 cup cooked corn to finish the soup

1 tsp finely chopped fresh oregano

1 tsp finely chopped fresh thyme

1 tbsp chopped fresh Italian parsley

3-4 cups vegetable broth (enough to just cover the potatoes)

Dash of hot sauce

Salt and fresh cracked black pepper to taste

1 cup cooked shrimp

10-12 cooked large shrimp

Garnish with a dollop of Crème Fraiche and chopped fresh cilantro

Preparation

In a large pot, melt the butter over medium heat. When the butter is melted add the onion and sauté until the onion is wilted. Then stir in the garlic and sauté for a minute longer.

Next, stir in the diced potatoes, 2 cups fresh uncooked corn, oregano, thyme, parsley and 3 cups of vegetable broth; just enough broth to cover the potatoes. Depending on how large the potatoes, you may need the 4th cup.

Cover and turn the heat to low and simmer the vegetables for about 20 minutes. The potatoes should be soft to the touch. Take the soup off the heat and let it cool slightly. With an immersion blender or in a standing blender or food processor, puree the soup until smooth. If the soup feels too thick, stir in 1/4 cup of vegetable broth at a time until you’ve reached the desired consistency.

Stir in the 1/2 cup cooked corn and then season the soup to taste with a dash of hot sauce and salt and pepper. This soup can be prepared a day in advance. In fact, it will taste even better after sitting in the refrigerator for 24 hours. Remove the soup from the refrigerator about one hour before serving and gently warm before serving.

Plating/Presentation

To serve the soup, add a few small bay shrimp to the bottom of each shooter glass or small bowl. Pour the soup over the shrimp and then top the soup with a dollop of crème fraiche or sour cream and one large shrimp. Garnish with chopped fresh cilantro if desired.

Cooks Note:  BTW, this is delicious cold as well....just make sure everyone gets a spoon to get all those delicious shrimp at the bottom.  If somehow a little Vodka, plain or peppered, makes it into the shooter as well...who is to say~

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