Imagine a summer party where your guests are instantly wowed by an elegant, bite-sized culinary masterpiece that bursts with fresh flavors and sophisticated charm. These Summer Corn and Shrimp Soup Shooters are not just an appetizer—they're a conversation starter, a taste sensation that transforms ordinary entertaining into an extraordinary gastronomic experience. With sweet corn, succulent shrimp, and a creamy texture that dances on the palate, these mini soup shooters are about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups fresh corn kernels
- 1 pound shrimp, peeled and deveined
- 1 onion, chopped
- 2 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- Prepare all ingredients by removing corn kernels from fresh ears of corn, peeling and deveining shrimp, and finely chopping the onion.
- In a large saucepan, heat a small amount of olive oil over medium heat. Add chopped onions and sauté until translucent and softened, approximately 3-4 minutes.
- Add corn kernels to the pan and cook for an additional 2-3 minutes, stirring occasionally to prevent sticking and allow corn to slightly caramelize.
- Pour vegetable broth into the pan, bringing the mixture to a gentle simmer. Cook for 10 minutes, allowing corn to become tender and flavors to meld.
- Add shrimp to the simmering mixture and cook for 2-3 minutes until shrimp turn pink and are just cooked through. Be careful not to overcook.
- Remove pan from heat and use an immersion blender to partially puree the soup, leaving some corn and shrimp chunks for texture. Alternatively, transfer to a standard blender in batches.
- Stir in heavy cream, then season with salt and freshly ground black pepper to taste. Return to low heat to warm through.
- Ladle soup into small shooter glasses or shot glasses. Garnish each with a few chopped fresh chives.
- Serve immediately while soup is warm, offering a sophisticated and summery appetizer or small course.
Tips
- Use the freshest corn possible—ideally just-picked from the cob—for the most vibrant, sweet flavor.
- When cooking shrimp, watch carefully to prevent overcooking. They're done when they turn pink and slightly curl.
- For a smoother texture, strain the soup after blending for an ultra-refined presentation.
- Chill shooter glasses beforehand to keep the soup at the perfect temperature.
- Experiment with garnishes like a small crispy shrimp, a corn kernel, or a delicate chive curl for visual appeal.
- Make the base soup ahead of time and warm gently before serving to enhance flavor melding.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 22g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 180mg
