GRILLED SHRIMP AND CORN CHOWDER
2 tablespoons olive oil
1 small red onion, peeled and finely chopped
2 red bell peppers, seeded, deveined and cut into 1-inch pieces
1 jalapeño pepper, stemmed, seeded and finely minced
4 cups chicken stock, preferably homemade
2 cups water
1 cup chopped fresh tomatoes (2 medium tomatoes)
1 pound medium-sized shrimp, shelled and deveined (about 30 shrimp)
4 medium-sized ears corn, husked
corn or canola oil, for brushing
2 teaspoons white vinegar
salt and freshly ground black pepper
3 tablespoons minced fresh flat-leaf parsley, for garnish
Prepare a gas or charcoal grill. Lightly spray the grill rack with vegetable oil spray to prevent sticking. Heat the coals until very hot, covered with a thin layer of white ash and glowing deep red. Heat the olive oil in a stockpot. Add the onion, red pepper and jalapeño, and cook over low heat for about 10 minutes, until softened. Add the stock, water and tomatoes. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 to 15 minutes. Remove from the heat. Thread the shrimp on skewers. Brush the shrimp and each ear of corn with a bit of the oil. Grill the shrimp for 2 to 3 minutes per side until just cooked though and pink. Remove the shrimp from the skewers and set aside. Grill the corn, turning often, for about 10 minutes, until lightly browned. When cool enough to handle, cut the kernels off the cobs with a sharp knife. Stir the vinegar and the corn kernels into the soup. Season to taste with salt and pepper. Heat again, if necessary. Ladle the soup into bowls, top each serving with the grilled shrimp and garnish with parsley. Serve at once.
Makes 6 servings.
Source : The Garden Entertaining Cookbook via tri-city recipe of the week
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