Sweet Corn and Shrimp Soup

Today is the hottest day I have felt in a very long time. Yes, Hawaii is warm. We are in the tropics. But it is warm not HOT. Today is hot. Totally, unforgivingly, unpleasantly hot. The remnants of a tropical storm passing north of the islands have cut off all the tradewinds that keep the islands cool. Without them? Sticky,  humid, and way to hot air gets trapped and we run for the hills…well, we actually run for the AC.

It might seem odd that, given the oppressive heat I just described, I would be posting a soup recipe. There is no way on this green earth that I would be eating this soup today. I made this soup two nights ago. It was a kind of chilly evening and I had all the ingredients sitting there calling out to be made into a soul satisfying soup. That is how fast things change here. Two days ago, I wanted warming soup. Now, I think I might make a giant batch of gazpacho…and bath in it! (If only this were acceptable behavior. Cool down, eat food, and be lazy all at once! The perfect solution to my heat related woes.)

The broth for this soup is a great way to use up scraps you ordinarily would throw away. The corn cobs and onion ends get repurposed and reused to make a flavor packed vegetarian broth. I like to make extra and keep it in the freezer to use as a quick flavor boost in all sorts of dishes. To make the broth, just boil the corn cobs with any  veggies you like in a large pot filled with salted water. When the broth has reached the level of flavor you like, take it off the stove, let it cool, strain it, and enjoy it in any of a million delicious ways.

Happy cooking! ~Molly

Sweet Corn and Shrimp Soup

  • Servings: 2
  • Print

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Ingredients:

  • 4 cups corn broth
  • 10 medium shrimp, peeled
  • 2 ears of corn, kernels removed
  • ½ red bell pepper, large dice
  • 1 jalapeno, small dice
  • 2 cloves garlic, minced
  • ¼ medium onion, roughly chopped
  • ½ cup orzo pasta, cooked
  • ⅓ cup cilantro, chopped
  • 1 large lime, juiced
  • 1 tsp oil oil

Preparation:

  1. Heat olive oil in a medium sauce pan; add garlic and onions; cook over medium heat until onions are translucent and garlic is beginning to get color, approx 3-5 minutes
  2. Add stock, bring to a boil; reduce to a simmer
  3. Add corn, peppers, and orzo; cook until heated through, approx 3 minutes
  4. Add shrimp and cilantro; remove from heat; allow to sit until shrimp are cooked through, approx 3 minutes
  5. Serve with lime juice and top with additional cilantro for garnish

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