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Mexican Corn Soup with Shrimp and Cilantro Purée


Mexican Corn Soup with Shrimp and Cilantro Purée Recipe

Ingredients:
  • 1 bottle (12 ounces) beer preferably imported
  • 3½ cups water
  • 1 bay leaf
  • ½ teaspoon dried red pepper flakes
  • 1 pound medium (24 to 35 per pound) shrimp, shelled and deveined
  • 5 tablespoons unsalted butter
  • 1 large onion, minced
  • 3 ribs celery, minced
  • 2 carrots, peeled and minced
  • ½ yellow bell pepper, seeded and diced
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon dried thyme
  • 3 tablespoons unbleached all-purpose flour
  • 1½ cups bottled clam juice or fish stock
  • 4½ cups fresh corn kernels (6 to 8 ears)
  • 1½ cups heavy or whipping cream
  • 1 cup milk
  • ¼ cup fresh lime juice
  • Salt and freshly ground pepper to taste
  • 1 can (4 ounces) green chiles, drained
  • 1 cup fresh cilantro  leaves
  • ¼ cup olive oil
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 394kcal (20%)
Total Fat 27g (42%)
Saturated Fat 14g (68%)
Cholesterol 136mg (45%)
Total Carbohydrate 23g
Dietary Fiber 3g
Sugars 7g
Protein 15g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

34.8077773574


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