Ingredients: |
Ingredients: 1/4 cup plus 1 T. olive oil
2 T. minced fresh basil
Salt and freshly ground pepper to taste
18 medium shrimp, peeled and deveined
1 yellow onion, diced
2 russet potatoes, peeled and cut into 1-inch cubes
5 cups milk
1 cup heavy cream
3 ears of corn, kernels removed
3 bacon slices, cooked and chopped
1/4 tsp. cayenne pepper
Lime slices for garnish
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Directions: |
Directions:In a bowl, combine the 1/4 cup olive oil, basil, salt and
pepper. Add the shrimp, stir to coat and refrigerate for 30
minutes.
In a Dutch oven or soup pot over medium heat, warm the 1
T. oil. Add the onion and cook, stirring occasionally, until
translucent, about 5 minutes. Add the potatoes and cook for
2 minutes. Add the milk and cream, increase the heat to
medium-high and bring to a boil. Reduce the heat to
medium-low and simmer until the potatoes are tender, about
10 minutes. Add the corn and bacon and cook for 5 minutes.
Using a slotted spoon, transfer 2 cups of the soup mixture to
a bowl. Using an immersion blender, puree the remaining
soup until smooth. Stir in the reserved soup mixture, the
cayenne, salt and pepper and keep warm.
Heat a grill pan over medium-high heat. Remove the shrimp
from the marinade; discard the marinade. Thread the shrimp
onto skewers. Arrange the skewers on the pan and cook for
2 to 3 minutes per side.
Ladle the chowder into warmed bowls. Garnish with the
shrimp skewers and lime slices and serve immediately. |
This recipe for Corn Chowder with Grilled Shrimp is from