Cool and Creamy Shrimp Soup #RSC
photo by mmleverette
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 3 tablespoons olive oil
- 1 small sweet onion, finely diced
- 1 teaspoon mild curry powder
- 2 garlic cloves, finely chopped
- 1 1⁄2 lbs fresh shrimp, peeled and cleaned (small)
- 16 ounces white corn kernels, thawed if frozen
- 1⁄2 cup Hidden Valley® Original Ranch® Dressing
- 1⁄2 cup Greek yogurt
- 2 cups buttermilk
- 2 teaspoons sea salt
- 2 teaspoons fresh ground black pepper
- 2 teaspoons Tabasco sauce
- 2 tablespoons chives, finely minced
directions
- 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, ranch dressing, yogurt 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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