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Categories:Viewed: 38 - Published at: 3 years ago
Ingredients
- 12 small cooked shrimp, cut into 1/4inch dice
- 2 serrano chiles, stemmed, seeded, and minced
- 2 tablespoons finely chopped parsley
- Juice of 2 limes
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 small onion, sliced
- 2 cups fresh corn kernels (3 to 4 ears), or use canned
- 4 cups milk
- 1 thick slice country white bread, crust removed and cut into 1inch chunks
Method
- 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.
