Paging Dr. Corn Chile Shrimp

I consider myself a fair hand at doctoring. No, I don’t mean “take 2 and call me in the morning” kind of doctoring but rather, the “hmmm, I’ll take this store-bought thing and make it my own” kind of doctoring.

That’s exactly how this Corn Chile Shrimp came to be. I love Trader Joe’s puréed soups, and when I opened the container of Creamy Corn and Roasted Red Pepper soup, I knew I could make something fun with it. A creamy, spicy casserole of sorts was born. Amen. A bonus of this recipe is that it’s mostly a “cabinet meal” – meaning its perfect to pull out when fresh groceries are running low. It can also work with chicken, shrimp, beans or even tofu. Oh, and its also just freakin’ delicious.

Trust me, I’m a doctor.

Corn Chile Shrimp with Chili Lime Rice

IMG_5368What you’ll need: Rice, Creamy Corn soup, Fire Roasted Tomatoes, Chili Powder, Goat Cheese (or Cojita cheese), Green Chiles, Garlic, Scallions, Avocado and Chicken or Shrimp (I made a game-time decision to switch to frozen shrimp from chicken).

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Defrost shrimp and set aside. Mince 3 cloves of garlic and 2 scallions.

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The easy part: open one 4oz can of green chiles and one 15oz can of fire roasted tomatoes.

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Mix all of the above in a large bowl; adding 1-2 cups of corn soup. Stir in shrimp. Add a dash of chili powder, salt, pepper and lime juice. You can always add a little hot sauce if that makes your skirt fly up.

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Pour into a greased 9×11 pan. Dot with Goat cheese (or Cojita cheese if you’re feeling a little daring.)

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Bake in a 350 oven until shrimp are opaque and the edges are bubbly; about 30 minutes. IMG_5383

Serve over Chili Lime Rice (recipe below) IMG_5389Devour.

Have two servings and call me in the morning.

Corn Chile Shrimp with Chili Lime Rice

Chili Lime Rice
1 c. dry brown rice
2.5 c. vegetable broth (or 1 vegetable bouillon cube plus 2.5 c. water)
1 tsp chili powder
1 lime, zested and juiced (reserve 1/2 of the juice for shrimp)
Hot Sauce (optional)

Corn Chile Shrimp 
1-2 c. pureed corn soup (Trader Joes or other brand)*
15oz diced, fire-roasted tomatoes
4oz green chiles
2 scallions, cleaned and chopped (green & white parts)
3 cloves of garlic, peeled and diced
1/2 juice from lime (from rice)
1 tsp chili powder
1 lb shrimp, cleaned, deveined, tails off (fresh or frozen, thawed)
Hot Sauce (optional)
4oz goat cheese (or cojita cheese), crumbled
Sliced avocado for garnish
*If you want this thicker, use 1 cup of soup for a thinner sauce, use 2 cups. Both work.

Pre-heat oven to 350.
In a medium saucepan, bring broth (or water and bouillon cube) up to a boil, add rice, boil briefly, then reduce to a simmer and cover. Cook until tender (about 35-45 minutes).

Remove from heat, stir in chili powder, lime zest, 1/2 of the lime juice and a pinch of salt and pepper. Add a few drops of hot sauce if you like it caliente.

In a large bowl, combine corn soup, tomatoes, chiles, scallions and garlic. Add remaining lime juice, chili powder and a pinch each salt and pepper. Stir thoroughly. Add shrimp to bowl and coat completely. Add a few drops of hot sauce, if desired. Pour mix into a greased 9×11 casserole dish. Dot cheese over the top. Bake until sauce thickens and shrimp are opaque; about 30 minutes. Serves 4. 

Serve shrimp over rice. Garnish with thinly sliced avocado.


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