Recipe: Mexican Corn Soup With Grilled Shrimp and Cilantro Puree [edit]

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Tags: American, Herb, Hispanic, Mexican, Seafood, South American

Yield: 12 servings

½	cup butter
1	lrg onion, chopped
3	cloves garlic, minced
½	gal freshly cut corn
2	tablespoons brown sugar
2	tablespoons cumin
2	can green chiles, 4-ounces ea.
1	quart shrimp stock or bottled clam juice
1	yellow bell pepper, chopped
½	teaspoon pepper flakes
1	tablespoon oregano
1	cup whipping cream
1	can beer (preferably imported), at room temperature
1	bn fresh cilantro, chopped
	Salt, to taste
24	medium to large shrimp
	Olive oil
	Salt and pepper, to taste
1	bn cilantro
1	clove garlic
¼	cup vegetable oil
	Juice of 1 lime
	Salt, to taste

Step 1	For The Soup:Melt the butter in a large stockpot. Add the onion garlic, corn, brown sugar and cumin.
Step 2	Saute until the onion is translucent. Add the chiles, stock, bell pepper, pepper flakes and oregano. Bring to a boil.
Step 3	Cook for 10 minutes, stirring frequently; remove from heat.
Step 4	Puree the mixture in a blender; return to the stockpot.
Step 5	Stir in the cream, beer, cilantro and salt. Cover and keep warm.
Step 6	For The Shrimp:Peel the shrimp to the last joint, leaving the last segment and tail intact; devein the shrimp.
Step 7	Brush the shrimp lightly with olive oil. Season with salt, pepper and/or any of your favorite herbs.
Step 8	Grill over hot coals until the shrimp turn pink, turning frequently.
Step 9	For The Cilantro Puree:Combine the cilantro, garlic, oil, lime juice and salt in a blender container. Process the mixture until pureed.
Step 10	To assemble:Ladle the warm soup into soup bowls. Top with the shrimp.
Step 11	Pour the cilantro puree into a plastic squeeze bottle. Decorate each serving with a creative design.