SOUTHWEST SHRIMP AND CORN SOUP

1 pound raw, shell-on, medium shrimp (41/50 per pound), peeled, or 3/4 pound peeled rock shrimp
2 teaspoons corn oil
2 tablespoons minced garlic
1 1/4 cups clam juice or chicken broth
1 cup vegetable or tomato juice
1 1/4 cups minced green onions
3 cups cooked corn or thawed, frozen corn
1 to 2 fresh or canned jalapeno peppers, seeded and minced
2 cans (14.5 ounces each) chopped tomatoes with liquid
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 queen-size pimento-stuffed olives, sliced
1 can (4 ounces) chopped, mild green chiles, undrained
1/2 cup chopped fresh cilantro
1 1/2 cups sour cream (optional)

. Cut shrimp into desired shape. In a heavy 5-quart pot over medium heat, stir garlic in oil until garlic is softened, about 3 minutes.

Add clam juice, vegetable juice, onions, corn, jalapenos, tomatoes, salt and pepper. Bring to a boil, uncovered, over high heat. Reduce heat to medium and simmer to blend flavors, about 5 minutes.

Stir in olives, green chiles, and shrimp; simmer, uncovered, until center of shrimp turns almost white, about 2 minutes. Don’t overcook because the shrimp continues to cook as the soup stands. Ladle soup into bowls and sprinkle with cilantro. Serve with sour cream.

Vary It!
Try crab, squid, clams, mussels, haddock, salmon, scallops, cod, grouper, or snapper instead of the shrimp.

Yield: 6 servings (about 8 cups)
Source: Seafood Cooking For Dummies by Leslie Beal Bloom and Marcie Ver Ploeg