5 slices Hickory Smoked Wright Brand Bacon, cut into small pieces
1 pound medium shrimp, peeled and deveined
2 cups chopped yellow onion
1 tablespoon fresh minced garlic
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Pinch crushed red pepper
2-1/2 cups frozen corn kernels
3 cups chicken stock
1 cup half and half
Salt and pepper, to taste
Fresh thyme sprigs for garnish, if desired
Instructions
in a very giant pot or Dutch kitchen appliance over medium heat, fry the bacon items till tender. Transfer to a plate lined with paper towels. Drain off fat from pot, effort one tablespoon.
Add shrimp to the pot and cook till pink (about 3-4 minutes), stirring oft. take away shrimp with a slotted spoon and augment the plate with the bacon. Leave juices in pot.
Add paprika, crushed red pepper, thyme, salt and pepper. Cook, stirring oft for two minutes.
Add corn, stock and 0.5 and 0.5. Stir to mix. waken a boil. cut back heat to medium-low and simmer for quarter-hour.
mistreatment Associate in Nursing immersion liquidiser, mix concerning 1/2 the soup till creamy. If you don’t have Associate in Nursing immersion liquidiser, mix two cups of soup in a very liquidiser and pulse till creamy (exercise caution whereas mixing hot liquids – mix little amounts at a time and hold down the highest of liquidiser pitcher whereas mixing as a result of there's a risk of the highest processing off and hot liquids to blow out!) and come back to pot and stir well.
Serve with shrimp and sprinkle with bacon items.
Garnish with contemporary thyme sprigs, if desired.
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