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Prep Time: 20 Minutes Cook Time: 47 Minutes |
Ready In: 67 Minutes Servings: 6 |
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Delicious, cold night, comfort food. I found this recipe in the Ladies Home Journal. Ingredients:
4 tablespoons unsalted butter |
1 1/2 lbs medium shrimp, peeled and deveined, reserving shells |
2 medium white onions, chopped |
3 garlic cloves, finely chopped |
1 cup sweet white wine, such as riesling |
2 cups poblano peppers, roasted, seeded, and peeled, chopped |
1/2 teaspoon ground cumin |
3/4 lb yukon gold potato, quartered |
3/4 lb small red potato, halved |
3 cups frozen corn kernels |
1 cup half-and-half |
fresh lime juice, to taste, plus wedges for garnish |
1/4 cup chopped cilantro |
Directions:
1. Directions
2. Melt 2 tablespoons butter in a 5-quart pot over moderate heat. Add shrimp shells, 1/2 of the onion, and 1 tablespoon garlic; cook, stirring occasionally, until shells turn bright pink and edges begin to turn golden brown, about 4 minutes. Add wine and 4 cups water; simmer, stirring occasionally, until liquid is reduced to 4 cups, about 20 minutes. Strain stock through a fine sieve set over a bowl, discarding solids; reserve pot.
3. Melt remaining 2 tablespoons butter over moderate heat in reserved pot. Add remaining onion, the peppers, and cumin; cook, stirring occasionally, until onion is tender, about 3 minutes. Add remaining 2 teaspoons garlic and cook, stirring 1 minute. Add shrimp broth and potatoes; simmer, stirring occasionally, until potatoes are fork-tender, adding more water to cover potatoes if necessary, about 20 minutes. Mash some of the Yukon Gold potatoes with a fork to thicken soup. Stir in shrimp and corn; simmer until shrimp are just cooked through, about 3 minutes. Add half-and-half, juice, and cilantro; salt and pepper to taste.
4. Ladle soup into bowls and serve with lime wedges. Makes 6 servings.
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