Creamy Coconut Milk Shrimp & Corn Soup
What two things will always go together? Soup and cool weather. In the past few days the temperatures have taken a nosedive, like literally. From the 80's to the mid 60's during the day and then in the 40's at night. It's like fall had a tantrum and is trying show off. We know...it's crisp.
That being said, during this time of year I start to make soups that can be eaten from a bowl or sipped from a mug, I call that easy eating. This particular recipe has been on my mind for a few months, with the crisp windy weather I thought that this was the perfect time to whip it out.
- 2 cans of coconut milk
- 1 can of creamed corn
- 1/2 cup corn
- 1 pound of uncooked & peeled deviened shrimp
- 1 cup cut asparagus (cut into 1/4" pieces)
- 2/3 cup carrots (cut into thin discs)
- 2 tsp of garlic (finely chopped)
- 1 tsp of salt
- 1/8 tsp pepper
- 2 tsp coriander
- 1 1/2 tsp old bay
- 3 tbsp butter (1/2 tbsp set aside)
- Sprinkle shrimp with salt, a little sugar and coriander. Make sure that each piece is evenly coated.
- Heat a frying pan to medium heat. Add a tablespoon of butter to the pan and add onions. Cook for 10 minutes until the turn translucent Next add the garlic. Let it cook until it begins to turn golden. Place the asparagus and carrots in the pan ans saute until the pieces can be pierced with ease. Sprinkle with teaspoon of salt and stir.
- Remove vegetables and set aside. Add a tablespoon and 1/2 to the heated pan. Place shrimp in the pan in an even layer. When edges of shrimp begin to turn pink, turn over to finish cooking. Once all sides are pink remove them from the pan ans set aside.
- Wipe pan out and pour in creamed corn, coconut milk and canned corn. Let cook for 10 minutes over medium heat.
- Stir in vegetables and remaining butter and stir. Let cook for 5 minutes and add coriander and old bay. Toss in your shrimp and give it a final stir. Garnish with parsley and enjoy!