|The Cook is Kayaking|
1 bottle (12 oz) beer
2 cups water
1 bay leaf
1/2 tsp dried red pepper flakes
1 lb raw shrimp, peeled and deveined
5 TBS unsalted butter
1 large onion, minced
3 stalks celery, chopped fine
2 carrots, peeled and chopped fine
1/2 yellow bell pepper, seeded and diced
1 TBS dried oregano
1 TBS ground cumin
1 tsp dried thyme
3 TBS unbleached flour
3 cups chicken stock (low sodium)
4 1/2 cups fresh corn kernels (6-8 ears)
1/2 cup light cream
1 cup milk
1/4 cup fresh lime juice
Pepper to taste
1. Heat the beer and 2 cups water, the bay leaf, and red pepper flakes in a 2 quart pan-to boiling.
2. Add the peeled and deveined shrimp and cook 2-3 minutes-until done. Drain the shrimp immediately, reserving the liquid. Return the liquid to the pan and boil until the liquid is reduced by half.
3. Melt the butter in a large stockpot over medium heat. Add the onion, celery, carrots, and bell pepper. Cook, stirring frequently, for 15 minutes. Stir in the oregano, cumin, thyme and flour. Cook and stir for 2 minutes.
4. Add the reduced cooking liquid, the chicken stock, and the corn to the pot. Season to taste with salt and pepper. Simmer uncovered or 20 minutes.
5. Cut each shrimp into 4 pieces and add half the shrimp to the soup (reserve half of the shrimp pieces.) Remove from the heat. Stir in the cream and milk and lime juice.
6. In small batches (no more than 1/2 full blender), puree the soup in the blender. Put the puree mixture back into the stock pot and add the remaining shrimp. Keep warm over low heat (do NOT boil.)
NOTE: If you want to make this a day ahead, Do NOT add the cream, milk and lime juice. Puree and store in refrigerator overnight. Before serving add cream, milk, lime juice and heat over low heat until well heated (do NOT boil.)
Serve with Cilantro Puree
4 oz (can) green chiles, drained
1 cup fresh cilantro leaves
1/4 cup olive oil
Puree the chiles, cilantro and oil in a food process with steel blade, process until smooth.
Ladle hot soup into boils and swirl Cilantro/Chile puree ( 1 or 2 teaspoons) on top of each serving.
Serves 8-10 large servings
Preparation Time 2 hours
Notes from Liz
Sarah Chase published Mexican Corn Soup with Shrimp and Cilantro Puree in the Nantucket Open-House Cookbook, 1987. Although 95% of this recipe is the work of Sarah Chase, I reduced the amount of water, added chicken stock instead of clam juice, and used light cream instead of heavy cream. I worked out the way to prepare it a day ahead without losing quality or flavor. This has been part of our traditional family Christmas Eve menu for over twenty years. It is good anytime of the year, especially when the corn is fresh in July and August. ( The recipe is easily doubled but it does add to the preparation time.)