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How this works
Servings: 6
Calories: 318kcal
Ingredients
Soup:
- 2 tablespoons vegetable oil
- 4 shallots, peeled and sliced
- 6 cups frozen or fresh white corn kernels (2 pounds frozen), divided
- 3 cloves garlic, minced
- 4 cups water, divided
- ¼ teaspoon paprika
- 3 sprigs fresh dill, leaves removed; divided
- Salt and pepper to taste
- 1 cup plain kefir
Shrimp Salad
- 1 cup corn/shallot mixture
- 1 pound cooked shrimp, deveined and tails removed
- 1 mango, diced
- 1 tablespoon diced sweet and hot jalapeño, from jar
- 1 clove garlic
- 5-inch English cucumber, diced
- 1 red pepper, diced
- 1 lime, juiced
- 1 sprig fresh dill; chopped, fronds removed
- Salt and pepper to taste
Instructions
- Heat oil in a large skillet over medium heat. Add shallots, and sauté until soft. Add corn, and turn heat to high. Sauté until corn begins to brown. Add garlic, and stir until fragrant. Remove from heat, and take out 1 cup of corn/shallot mixture for the salad.
- While corn cools, toss salad ingredients together and refrigerate.
- Place corn in a blender, add 2 cups of water, paprika and most of dill leaves (reserve some for garnish). Puree. Add more water until soup is as thick as pancake batter, but pourable.
- Place a wire-mesh colander over a bowl. Pour corn soup in strainer in batches. Push solids through the wire until all liquid is removed.
- Add ½ cup kefir to soup, and stir well. Season with salt and pepper. Add more kefir if too thick.
- Transfer to a pitcher, and refrigerate for 2 hours or more.
Serve a generous spoonful of salad in individual shallow bowls, pour a few inches of soup into the bowl, and garnish with reserved dill.
Nutrition
Calories: 318kcal | Carbohydrates: 45g | Protein: 22g | Fat: 8g | Sodium: 148mg | Fiber: 5g | Sugar: 13g
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