SOPA DE MILHO CORN SOUP
Steps:
- 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.
SOPA DE CAMARONES (SHRIMP SOUP)
My daughter and I came up with this shrimp soup recipe when she was younger, and it's been a favorite with family and friends ever since. This sopa de camarones may even be tastier as leftovers the next day! -Patti Fair, Valdosta, Georgia
Provided by Taste of Home
Categories Lunch
Time 2h20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat butter over medium heat. Add celery and onion; cook and stir until crisp-tender, 3-4 minutes. Add lemon juice, garlic and sugar; cook 1 minute longer. , Transfer to a 3- or 4-qt. slow cooker. Add undrained tomatoes, shrimp and tomato paste. Cook, covered, on low until heated through, 2-3 hours. Serve with rice and, if desired, lime wedges and chopped cilantro.
Nutrition Facts : Calories 313 calories, Fat 11g fat (6g saturated fat), Cholesterol 195mg cholesterol, Sodium 712mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 4g fiber), Protein 28g protein.
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