Jerry's original recipe originally called for turkey and turkey broth. We went out of town and shared Thanksgiving with our good friends in San Francisco. I didn't have left over turkey. Plus G doesn't eat meat. The soup sounded wonderful - roasted corn and tomatoes spiced with smokey chiles and accented with avocado. But what could I use instead of turkey? Shrimp!
Shrimp pairs well with corn, avocado and lime. I thought it would work. And it did.
I used about a dozen medium prawns instead of the 3/4 cup of turkey and vegetable broth instead of turkey broth. George's first words - "Ooh... this is good!".
Mexican Shrimp Soup
1-1/2 cups fresh corn niblets (frozen will work but thaw first)
1 pint cherry tomatoes
1 tsp vegetable oil
1/2 cup chopped green onions, white and light-green parts only; reserve dark-green ends to garnish
2 tsp minced garlic
1 tsp finely chopped, canned chipotle peppers
4 cups vegetable broth
12 shelled and deveined medium prawns (save shells)
1 ripe avocado
2 tbsp mayonnaise
2 tbsp finely chopped, fresh cilantro
Heat stock and shrimp shells over med-high heat and bring to a boil. Remove shells.
In a large pot, dry-roast corn over high heat until lightly charred. Set aside in a small bowl. Repeat process with tomatoes. (note: watch the corn - the sugar will burn the pan easily).
Using same pot, saute onion, garlic and chipotle peppers in vegetable oil over medium heat. Add stock and bring almost to a boil then reduce heat to simmer.
Roughly chop tomatoes and add (with juices) to pot along with corn. Add prawns and cook until the prawns turn pink and are firm. Season with salt and pepper.
In a small bowl, mash avocado with a fork. Mix in juice from 1/2 of one lime and mayonnaise. Stir in chopped cilantro and season with salt and pepper.
Serve soup topped with avocado cream, finely chopped dark-green onions and a wedge of lime.
NOTE: Jerry roasts the cherry tomatoes in the oven for about 20 - 30 minutes at 350 rather than pan roast them. I think that might be easier in the future.