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Cool & Creamy Summer Shrimp Soup


3 tablespoons olive oil
1 small finely diced sweet onion
1 teaspoon mild curry powder
2 cloves garlic, finely chopped
1 1/2 pounds small, shelled fresh shrimp
16-ounces frozen white corn kernels, thawed
1 cup Sour Cream
2 cups buttermilk
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
2 teaspoons Tabasco Sauce
2 tablespoons freshly minced chives


Saute onion, curry and garlic until onion is translucent. Add shrimp and sauté until shrimp is just pink – about five minutes. Remove from heat and cool completely. Place 2 cups corn, sour cream and buttermilk in a food processor and blend until smooth. Transfer to large storage container. Add remaining corn, shrimp mixture, salt, pepper and Tabasco, stirring well. Cover and refrigerate for at least 2 hours. Serve soup in chilled bowls, sprinkling top with chives.

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4 to 6

Nutritional Information
Per Serving

no nutrition information available

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