Sweet Corn Soup With Shiitakes And Shrimp Recipes

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SHRIMP AND CORN SOUP



Shrimp and Corn Soup image

Provided by Food Network

Time 40m

Yield 4 to 6 servings (about 1 1/2 cups fondue)

Number Of Ingredients 26

1/2 cup (1 stick) unsalted butter
1/2 onion, chopped
1 stalk celery, chopped
1/4 red bell pepper, chopped
1/4 cup all-purpose flour
1 cup chicken broth
1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
One 15-ounce can cream-style corn
1 cup corn kernels (from 2 medium ears corn)
1 pound small shrimp (30/40s), peeled and deveined
2 teaspoons Cajun Select Seasoning, recipe follows
Splash liquid crab boil
1/4 cup green onions sliced on a bias
Kosher salt and freshly ground black pepper
Paprika, for garnish
2 tablespoons granulated garlic
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon ground celery seed
1 teaspoon dried oregano

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.

SPICY SWEETCORN AND SHRIMP SOUP



Spicy Sweetcorn and Shrimp Soup image

From the *Best Ever Chicken* Cookbook edited by Linda Fraser -- Per the intro, "This is a very quick & easy soup, made in minutes. If you use frozen shrimp, defrost them b4 adding to the soup." *Enjoy* !

Provided by twissis

Categories     Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 teaspoon sesame oil or 1/2 teaspoon sunflower oil
2 spring onions (thinly sliced)
1 garlic clove (crushed)
2 1/2 cups chicken stock
1 (15 ounce) can sweet cream-style corn
1 1/4 cups baby shrimp (cooked & see note below pls)
1 teaspoon green chili paste (optional) or 1 teaspoon chili sauce (optional)
salt and black pepper (to taste pref)
fresh coriander leaves (garnish) (optional)

Steps:

  • Heat oil in a lrg saucepan & saute spring onions & garlic over med-heat for 1 min, till softened but not caramelized.
  • Stir in chicken stock, cream-style sweetcorn, shrimp & chili paste (or sauce, if using).
  • Bring soup to a gentle boil, stirring occ. Season to taste pref & serve immediately sprinkled w/fresh coriander leaves.
  • NOTE RE SHRIMP: If using larger prawns, chop in pieces roughly = in size to baby shrimp.
  • COOKS TIP PER RECIPE: If cream-style sweetcorn is not available, use ordinary canned sweetcorn & pulse in a food proc till creamy, but w/some texture left.

MUSHROOM, SHRIMP, AND WINTER MELON SOUP



Mushroom, Shrimp, and Winter Melon Soup image

With the refreshing taste of winter melon and umami from dried shiitake mushrooms and shrimp, this soup is a perfect mushroom recipe, especially for summer!

Provided by nukuien

Time 40m

Yield 2

Number Of Ingredients 12

½ cup dried shiitake mushrooms
3 cups water
½ pound shell-on medium shrimp
1 teaspoon sunflower oil
1 (10 ounce) peeled winter melon, cut into 1/4-inch pieces
¼ (8 ounce) can bamboo shoots, drained and thinly sliced
2 teaspoons cooking sake
1 cube chicken bouillon
1 (1 inch) piece ginger, grated
2 slices lemon
1 tablespoon chopped fresh cilantro
salt and ground white pepper to taste

Steps:

  • Combine mushrooms and water in a bowl. Let sit until mushrooms are soft, at least 15 minutes. Drain mushrooms and reserve 2 cups soaking water.
  • Soak shrimp in salt water. Peel, then soak again in salt water. Drain and blot dry.
  • Heat sunflower oil in a skillet over medium heat. Add shrimp and cook for 2 to 3 minutes per side. Remove from the heat.
  • Put winter melon, mushrooms, and bamboo shoots in a pan with the reserved soaking water, sake, chicken bouillon, and ginger. Cook over medium heat, skimming any foam that rises to the top, until winter melon is transparent, about 10 minutes.
  • Divide shrimp between 2 bowls. Ladle soup over top. Add lemon and cilantro and season with salt and pepper.

Nutrition Facts : Calories 255.8 calories, Carbohydrate 35.3 g, Cholesterol 172.9 mg, Fat 4.2 g, Fiber 6.7 g, Protein 23.6 g, SaturatedFat 0.7 g, Sodium 944.2 mg, Sugar 1.6 g

SWEET CORN SOUP WITH SHIITAKES AND SHRIMP



Sweet Corn Soup with Shiitakes and Shrimp image

Categories     Corn

Number Of Ingredients 10

1/2 pound shrimp-medium
1 leek-minced
1 sweet onion/small/chopped
1/4 cup olive oil
3 cup corn/fresh/divided
3 cup chicken broth
16 shiitake mushrooms/small/stems removed
3/4 teaspoon salt
1 tablespoon Old Bay Seasoning
2 tablespoon chives/fresh/chopped

Steps:

  • Peel shrimp and devein, if desired. Set aside
  • Sauté leek and onion in 2 T hot oil in a dutch oven 2 minutes. Add garlic, and sauté 2 min. Add 2 1/4 cups corn kernels and chicken broth, bring to a boil. Reduce heat and simmer 40 minutes. Remove from heat, cool slightly.
  • Process half of corn mixture in a food processor or blender until smooth, pour into a bowl. Repeat with remaining corn mixture.
  • Sauté mushrooms in remaining 2 T hot oil in Dutch oven over medium high heat 5 minutes. Stir in salt, pepper and Old Bay. Remove from Dutch oven.
  • bring pureed mixture to a boil in Dutch oven over medium high heat, stirring often. Stir in remaining 3/4 cup corn, mushrooms and shrimp. Reduce heat, simmer 3-4 minutes until shrimp turn pink. Garnish with chives.

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