Shrimp Corn Comfort Bowl (Print Version)
# Ingredients:
→ Main Components
01 -
4 green onions, chop whites and greens separately
02 -
4 cloves of garlic, finely minced
03 -
½ cup celery, diced small
04 -
4 tablespoons of butter
→ Liquids & Dairy
05 -
¼ cup plain flour
06 -
1 cup heavy cream
07 -
2 cups full-fat milk
→ Corn & Seafood
08 -
1 ½ cups corn, use fresh or frozen
09 -
1 can (15 ounces) creamed sweet corn
10 -
1 pound of shrimp, peeled and with veins removed
→ Spices
11 -
¼ teaspoon ground black pepper
12 -
½ teaspoon table salt
13 -
2 teaspoons seasoning blend like Old Bay
# Instructions:
01 -
In a large pot, warm the butter over medium heat. Toss in the celery along with the white parts of the onion. Let it cook until soft, which takes about 3 minutes.
02 -
Mix in the garlic along with the salt and pepper. Stir for a minute or until the garlic smells tasty.
03 -
Sprinkle the flour evenly on the veggies and stir it all up. Take the pot off the stove and pour in the milk and cream. Bring it back to high heat, stirring constantly until it starts bubbling. Lower to a simmer after that.
04 -
Add both the creamed corn and the kernels to the pot. Let it cook for about 5 minutes so the soup can thicken.
05 -
Stir in the shrimp and sprinkle with Old Bay spice. Let it cook for approximately 3 minutes, or until the shrimp turn pink and are fully done. Add the green onion tops as garnish and serve immediately.
# Notes:
01 -
Take the pot off the heat before adding milk to avoid clumping.
02 -
For a thinner soup, pour in extra milk or keep it simmering to thicken.
03 -
For extra kick, sprinkle on more Old Bay or drizzle some hot sauce.