2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
1 pound uncooked medium shrimp, peeled and deveined
1 cup heavy whipping cream
Instructions
Directions
In a large skillet, saute the first six ingredients in butter until vegetables are tender. Add garlic; cook 1 minute longer. Add the corn, tomatoes, broth, thyme, chili powder, salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Stir in shrimp and cream. Bring to a gentle boil. Simmer, uncovered, for 8-10 minutes or until shrimp turn pink. Yield- 7 servings.
Editor's Note- Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally Submitted
1/20/2014
0 Out of 5 from
0 reviews
You can add this Andouille-Shrimp Cream Soup recipe to your own private DesktopCookbook.
