Cold Corn and Shrimp Soup
You can never have too many main course recipes, so give Cold Corn and Shrimp Soup a try. Watching your figure? This gluten free and pescatarian recipe has 544 calories, 39g of protein, and 17g of fat per serving. This recipe serves 4 and costs $4.5 per serving. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe from Framed Cooks requires avocado, cayenne pepper, milk, and corn kernels. A few people made this recipe, and 15 would say it hit the spot. It will be a hit at your Autumn event. Overall, this recipe earns an awesome spoonacular score of 85%. Users who liked this recipe also liked Cold Corn And Shrimp Soup, Cold Corn and Shrimp Soup, and Cold Corn And Golden Beet Soup.
Servings: 4
Ingredients:
1 avocado, halved, pitted, peeled, and diced
Pinch cayenne pepper
Coarse salt and ground pepper
4 packages (10 ounces each) frozen corn kernels, thawed
1 cup grape tomatoes, halved
1 teaspoon ground coriander
1/3 cup fresh lime juice (from 2 or 3 limes)
1 cup low-fat yogurt
2 cups milk
1 pound cooked shrimp, roughly chopped, reserving 4 whole shrimp
Equipment:
blender
Cooking instruction summary:
In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. Stir in chopped shrimp, and season with salt and pepper.Serve garnished with tomatoes, avocado, and reserved whole shrimp.
Step by step:
1. In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. Stir in chopped shrimp, and season with salt and pepper.
2. Serve garnished with tomatoes, avocado, and reserved whole shrimp.
Nutrition Information:
covered percent of daily need
