Cool and Creamy Shrimp Soup #RSC
photo by mmleverette
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 44.37 ml olive oil
- 1 small sweet onion, finely diced
- 4.92 ml mild curry powder
- 2 garlic cloves, finely chopped
- 680.38 g fresh shrimp, peeled and cleaned (small)
- 453.59 g white corn kernels, thawed if frozen
- 118.29 ml Hidden Valley® Original Ranch® Dressing
- 118.29 ml Greek yogurt
- 473.18 ml buttermilk
- 9.85 ml sea salt
- 9.85 ml fresh ground black pepper
- 9.85 ml Tabasco sauce
- 29.58 ml 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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