Ingredients

The following ingredients have 4 Servings
  • 1 pound shrimp, peeled and deveined
  • 1/4 cup extra virgin olive oil, plus a little extra for cooking shrimp
  • 1/2 cup chopped cilantro
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 large white onion, chopped
  • 2 garlic cloves, minced
  • 1 16 ounce package Young Guns Medium Flame-Roasted Diced Hatch Chiles, or two cups roasted hatch chiles, diced - heat will depend on the peppers!
  • 1 32 ounce container low-sodium chicken broth or stock
  • 3/4 cup half & half, or to taste; I added the full amount to cool the heat level
  • kosher salt, to taste
  • 2 ears corn, kernels removed and cobs discarded
  • 1/4 cup chopped cilantro
  • 1/2 cup crumbled queso fresco

Instruction

  • In a large, resealable plastic bag, mix together olive oil, cilantro and lime juice. Add shrimp and toss to coat. Refrigerate for one hour to allow flavors to penetrate shrimp.
  • Meanwhile, add remaining 2 tablespoons olive oil to preheated pot over medium heat. Add onions, sautè for approximately 5 minutes or until slightly soft and opaque. Add chiles (it's okay if they're still a little frozen) and cook until all liquid has evaporated (mixture should still be moist but with no excess liquid). Add garlic and cook 1-2 minutes more.
  • Add chicken stock and simmer, covered, at least 30 minutes, longer if preferred. Puree mixture using an immersion blender (could also use a regular blender in batches if necessary). Taste and season with salt. Add half & half, to taste, then season again with salt. Stir in chopped cilantro and corn. Keep warm while you cook the shrimp.
  • Lightly pat shrimp dry on paper towels. Preheat a skillet over medium-high heat and add a little extra-virgin olive oil. When skillet and oil is hot (but not smoking), add shrimp in one layer (leave plenty of room in skillet for shrimp, cooking in batches if necessary). Cook for 2 minutes or until shrimp are cooked on one side, flip shrimp and cook another 2 minutes or until they're JUST cooked through (I'll turn off my heat and allow the residual heat to finish cooking them to ensure they're perfectly cooked). Remove from pan once cooked and place in bowl or on a plate.
  • Ladle soup into bowls. Top with 3-5 shrimp each (depending on size) and crumbled queso fresco. Garnish with additional chopped cilantro, if desired. Serve immediately.