Zesty Summer Shrimp Soup

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Updated: 5/13/2020

This chilled soup features a savory-sweet combination of shrimp and summer corn.

Serves: 4 Save

Ingredients (12)

  • 3 tablespoon olive oil
  • 1 small sweet onion, finely diced
  • 1 teaspoon mild curry powder
  • 2 garlic cloves, finely minced
  • 1 1/2 pound small fresh shrimp, peeled
  • 3 cup fresh whole kernel corn, divided
  • 1 cup sour cream
  • 2 cup buttermilk
  • 1 teaspoon sea salt
  • 2 teaspoon freshly ground black pepper
  • 2 teaspoon Tabasco sauce
  • 2 tablespoon freshly minced chives

Directions

  1. Heat olive oil in a large sauté pan. Add onion, curry and garlic and cook until onion is translucent. Add shrimp and sauté until just pink, about 5 minutes. Remove from heat and let cool completely.
  2. Place 2 cups corn, sour cream and buttermilk in a food processor and process until well-blended. Transfer to large storage container. Add remaining corn, shrimp mixture, salt, pepper and Tabasco, stirring well. Cover and refrigerate at least 2 hours. Serve soup in chilled bowls, sprinkling top with chives.

Rhubarb Sour

The Bar

Ingredients (5)

  • 1.5 oz. The Singleton of Glendullan 12 Year Old Single Malt Scotch Whisky
  • .5 oz. Rhubarb Liqueur
  • .5 oz. Lemon Juice
  • .5 oz. Monin Sugar Syrup
  • <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>
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