When Amanda's not painting, she spends a fair amount of time "puttering" in her kitchen. Living in Pass Christian gives her almost unlimited access to fresh seafood, and today's fresh shrimp inspired her to try something new.
She found the recipe below at www.witanddelight.com, and snapped a few photos along the way. Ginger approved of the results!
Chilled Southwestern Corn and Shrimp Soup
4 packages of frozen corn kernels, thawed (or fresh if it is good!)
1 cup low-fat yogurt
1 cup milk
1/3 cup fresh lime juice (from 2 or 3 limes)
1 tsp ground coriander
Pinch cayenne pepper
1 lb cooked frozen shrimp, thawed, roughly chopped
Coarse salt and ground pepper
1 cup heirloom tomatoes, halved
1 avocado, diced
Use a blender to work in two batches.
Puree corn, yogurt, milk, lime juice, coriander, and cayenne.
Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids.
Season with salt and pepper.
Add chopped shrimp to each bowl.
Pour liquid over shrimp.
Serve garnished with tomatoes, avocado, and reserved whole shrimp.