by Robert McDiarmid
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Robert McDiarmid's Notes:
Expand1 lime Ask a question about this ingredient
1 pound baby shrimp, shelled and deveined Ask a question about this ingredient
2 cups fresh corn kernels (from about 4 ears) or thawed frozen corn kernels (do not use canned corn) Ask a question about this ingredient
1/4 cup vegetable oil Ask a question about this ingredient
1/2 cup chopped raw bacon Ask a question about this ingredient
1 red onion, diced small and fine Ask a question about this ingredient
1/2 cup celery, finely diced Ask a question about this ingredient
1 green bell pepper, diced Ask a question about this ingredient
1 red bell pepper, diced Ask a question about this ingredient
6 cloves garlic, minced Ask a question about this ingredient
1/2 cup all-purpose flour Ask a question about this ingredient
2 cups (1 pint) heavy cream Ask a question about this ingredient
6 cups chicken stock Ask a question about this ingredient
2 finely diced chipoltle peppers (in adobe sauce) Ask a question about this ingredient
1/2 pound yellow butter potatoes, diced Ask a question about this ingredient
3 tablespoons freshly squeezed lime juice Ask a question about this ingredient
2 tablespoons chopped fresh parsley leaves Ask a question about this ingredient
1/4 teaspoon cayenne pepper Ask a question about this ingredient
1 bunch scallions, chopped Ask a question about this ingredient
crumbled goat cheese (garnish) Ask a question about this ingredient
Squeeze lime juice over shrimp placed in a bowl. Add lime skin to bowl, stir to coat, cover and refrigerate for up to 1 hour.
Ask a question about this stepPreheat oven to 375 degrees F. On a baking sheet, coat corn kernels with oil and roast for about 5 to 10 minutes.
Ask a question about this stepHeat oil in a heavy bottomed pan over low heat, and cook bacon until crisp. Add onions and celery and cook for 5 minutes without browning. Add green bell pepper, red bell pepper, garlic and roasted corn and cook for another 5 minutes. Stir in flour to thicken and cook for 6 to 8 minutes, keeping heat low.
Ask a question about this stepAdd cream, chicken stock and potatoes and let cook until potatoes are soft, about 20 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pot. Remove shrimp from marinade and discard liquid. When potatoes are soft, stir in shrimp, lime juice, fresh chopped parsley, and cayenne pepper and cook until shrimp are pink and just cooked through. Spoon into soup bowls and top with scallions. Serve with oyster crackers.
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Yum!