Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound shrimp/prawn, peeled and deveined
- 2 jalapeños, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup corn kernels (fresh or frozen)
- Salt and pepper to taste
- Fresh cilantro, for garnish
Directions
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and jalapeños for 5 minutes.
- Stir in cumin and smoked paprika, then pour in vegetable broth. Simmer.
- Add shrimp/prawn and corn, cooking for 3–4 minutes until shrimp/prawn turn pink.
- Reduce heat and stir in heavy cream. Warm through.
- Season with salt and pepper. Garnish with fresh cilantro. Serve hot.
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