In a bowl combine shrimp with couple pinches of salt/pepper, a pinch of red pepper flakes and the paprika, plus a small drizzle of oil and toss to coat; marinate for a few minutes.
Place a medium soup pot over medium high heat and drizzle in about 2-3 tbsps. of oil, once hot, add in shrimp in a single layer and allow it to sear on the first side for about 1-2 minutes; then flip over and sear for another minute or until shrimp is golden brown. Remove and hold in a bowl.
To the same pot add in butter plus another tbsp. or two of oil. Once melted together add in diced onion, red pepper, celery and stir to combine. Add in a pinch of salt/pepper and saute for a few minutes until slightly soft.
Add in diced potato and garlic and stir. Once aromatic add tomato paste and stir to combine, cooking for a moment. Add in corn kernels, then add warm broth, stir and allow to simmer covered for 22-25 minutes or until potato is tender.
Off the heat add shrimp back into pot along with parsley and cilantro, check for needed salt/pepper/red pepper flakes. Serve with avocado slices.
Originally Submitted
2/20/2019
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