Shrimp and Tortilla Soup - Everyday Food with Sarah Carey
Want a new way to enjoy all of the incredible corn that's available at this time of year? Why not try making this super-quick shrimp-and-corn soup? It gets a hint of smoky flavor from a teaspoon of chipotles in adobo and major crunch from crispy tortilla strips. Best of all, it takes just 10 minutes for this meal to go from stovetop to table. Make it tonight and see why soup should be enjoyed all year round!
Sarah's Tip of the Day:
When made the day before serving, this soup will continue to develop layers of complex flavors.
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SERVINGS:4
INGREDIENTS
4 corn tortilla, cut into thin strips 1 tablespoon olive oil Coarse salt 1 small yellow onion, diced small 2 garlic cloves, minced 1 tablespoon chopped chipotle chile in adobo (seeds removed) 7 cups low-sodium chicken broth 3 cups fresh corn (from 4 ears corn) or frozen corn 1 pound medium shrimp, peeled and deveined Diced avocado, fresh cilantro, and lime (optional), for serving
DIRECTIONS
STEP 1
Preheat oven or toaster oven to 450. On a rimmed baking sheet, toss tortilla with 1 teaspoon oil; season with salt. Bake until golden brown and crisp, about 5 minutes. Meanwhile, in a small saucepan, heat 1 teaspoon oil over medium. Add onion and garlic; season with salt. Cook until onion softens, about 3 minutes. Add chipotle and cook until fragrant, 30 seconds. Add broth and bring to a boil. Add corn and cook until tender, 1 minute. Add shrimp and cook until opaque throughout, 1 minute. Serve soup with tortilla strips and desired toppings.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Shrimp and Tortilla Soup - Everyday Food with Sarah Carey
Kamado Joe Applewood Smoked Corn on the Cob
Here's a truly beautiful side dish for your next family or barbecue meal... try some Smoked Corn on the Cob!
Directions:
Preheat your Kamado Joe to 300°F and get a little smoke rolling on an indirect cook setup.
Make your compound butter:
3 sticks (12oz / 1.5 cups) unsalted butter, softened
1 finely diced jalapeno pepper
Zest of 1 lime
Juice of 1 lime
1 Tbsp kosher salt
1 to 2 Tbsp grated parmesan cheese
Combine these ingredients completely and set aside until ready to use.
6-8 ears of corn, husks on
Pull back the husks and remove the silks from the corn. Smear the compound butter all over the corn and replace the husks. Tie it off with butcher's twine if you wish. Place on the grill for 45-60 minutes, turning once during the cook.
Enjoy!
#KamadoJoe #Barbecue #Grilling
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Broiled Fish and Summer Salad - Everyday Food with Sarah Carey
At this time of year, all it takes is a few fresh ingredients to make a really fast and fantastic meal. Today, I'm preparing a broiled fluke (but any mild white fish would work) and a corn, tomato, and chopped zucchini salad. The flavors of this meal are so clean and summery, you won't believe that you can get it on the table so quickly. But you really can! Try this light dinner tonight.
Sarah's Tip of the Day:
Shopping in hot weather? Ask your grocer to wrap your fish in a plastic bag with a few ice cubes to keep it from overheating before you get home.
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PREP: 15 MINS
TOTAL TIME: 15 MINS
SERVINGS: 4
INGREDIENTS
3 tablespoons olive oil, divided 4 lemon sole or flounder fillets (1 3/4 pounds total) Salt and pepper 3 cloves garlic, minced, divided 5 medium tomatoes, cut into wedges 1 English cucumber, cut into half-moons 1 1/2 cups corn kernels (from 2 ears) 2 tablespoons lemon juice
DIRECTIONS
STEP 1
Heat broiler. Drizzle 1 tablespoon oil on a rimmed baking sheet. Arrange sole on sheet, flipping to coat in oil; sprinkle with one-third the garlic and season with salt and pepper. Broil until fish is opaque throughout, about 5 minutes.
STEP 2
Meanwhile, toss together remaining 2 tablespoons oil, remaining garlic, and tomatoes; season with salt and pepper. Cover and refrigerate half the tomato mixture for Tuesday. Stir cucumber, corn, and lemon juice into remaining tomato mixture. Serve fish with salad.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Broiled Fish and Summer Salad - Everyday Food with Sarah Carey
Grilled Tomato and Corn Pasta Salad - Everyday Food with Sarah Carey
This recipe deserves a gold star! We've taken some of the summer's brightest flavors -- juicy tomatoes and sweet corn -- and grilled them before tossing them together to make this pasta salad from our July/ August issue. Dolloped with ricotta and a bit of fresh basil, this vegetarian dinner is one that even the biggest meat-eaters will adore.
Sarah's Tip of the Day: Want to switch up your flavors? Swap in different herbs or cheese to reinvent the dish.
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PREP: 20 MINS
TOTAL TIME: 30 MINS
SERVINGS: 6
INGREDIENTS:
Salt and pepper
3/4 pound gemelli pasta
1/4 cup olive oil, plus more for grilling
1 1/2 pounds beefsteak tomatoes, halved
3 ears corn
1 cup ricotta
1/2 cup torn fresh basil
DIRECTIONS:
STEP 1
In a large pot of boiling salted water, cook pasta according to package instructions, then drain and return to pot.
STEP 2
Meanwhile, heat a grill or grill pan to high; clean and lightly oil. Toss tomatoes and corn with 2 tablespoons oil and season. Grill, turning occasionally, until charred in spots and tender, 6 to 8 minutes. Let cool slightly.
STEP 3
Chop tomatoes, cut kernels from cobs, and add to pasta. Stir in remaining 2 tablespoons oil and season. Serve warm or at room temperature. Top with ricotta and basil.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
[Repeat Video Title]
Mexican Corn Salad with Michael's Home Cooking
This Mexican Corn Salad is sweet from freshly picked corn. It is a medley of flavors with a touch of spice from chili powder and a jalapeno. Everybody will love this and it looks great on a plate of food.
Ingredients:
4 or 5 fresh ears of corn to make 3 cups of corn
2 Tablespoons plain olive oil or vegetable oil
1 or 2 jalapeños or 1 serrano chili
2 to 3 Tablespoons mayonnaise
1 Tablespoon chili powder
1/3 cup chopped cilantro or italian parsley
1/2 cup queso cojita or parmesan or pecorino
1/2 cup chopped scallions
2 garlic cloves finely chopped or put through a garlic press
1 Tablespoon fresh lime juice
dash of salt
Microwave your corn in husk for 2 minutes per ear of corn.
Allow to cool while you chop your ingredients.
***I stated in video that 4 ears cooked 4 minutes in microwave, I meant to say 4 ears of corn cooked 8 minutes.
Hush your corn and cut off kernels.
Cook your corn kernels in non stick pan with oil about 4 minutes until some of the corn browns somewhat.
Do not cook very long, you don't want to dry out the corn.
Put your corn into a mixing bowl and add the rest of the ingredients.
Mix it up and you are ready to serve.
Best at room temperature and it is great made a day ahead, then allow to come to room temperature out of the refrigerator.
I highly recommend this! You can control your spice the way you like. I like a serrano chili best.
I used Ancho Chili Powder, but any will do.
Thank you for watching!
Music from Apple Garage Band
Song used... Chelsea Loft
#michaelshomecooking #cornsalad #mexicancornsalad
Shrimp Tacos #shorts
INGREDIENTS
* 4 tbsp olive oil
* 1/2 tsp cayenne pepper
* 1 tsp dried oregano
* 2 tsp salt
* Black pepper
* 12 large peeled and deveined shrimp
* 4 Flour tortillas
* Cojita cheese
* 1 avocado sliced
Mango Corn Salsa
* 2 Corn on the cobs
* 1 jalapeno pepper
* 1 large mango, peeled and diced
* 1/2 small red onion, diced fine
* 1/4 cup chopped cilantro
* 1/2 tsp kosher salt
* 1 tsp oil
* Juice of one lime
* Zest of one lime
Purple cabbage slaw
* 1 pound thinly sliced or shredded cabbage ( 1/2 a large head)
* 1 tbsp lime zest
* ¼ cup fresh lime juice
* 2 tbsp olive oil
* ½ tsp salt
* 1 tsp cumin
* Pepper
RECIPE
1. In a mixing bowl, combine the olive oil, cayenne, oregano, salt, and pepper. Add the shrimp and coat with the mixture. Set aside for 10 minutes.
2. Cook the corn in a pot of boiling water for about 3 min.
3. Blowtorch the corn until slightly charred (use tongs to hold the corn). Turn frequently and cook until kernels begin to char about 2-3 minutes.
4. Add the diced jalapeño to the corn along with the mango, red onion,, parsley, salt,, oil, lime juice, and zest. Mix thoroughly and season to taste. Set aside.
5. Heat a half cup of olive oil in a cast iron or stainless steel skillet over high heat until shimmering. Add the shrimp and cook without moving until lightly browned about 2 minutes. Flip and cook until just cooked through, 1 to 2 minutes longer. Transfer to a small bowl and toss with lime juice.
6. Thinly slice the purple cabbage and toss with olive oil, lime juice, lime zest, cumin, salt, and pepper.
7. Using tongs, take one end of the tortilla and place it directly over the flame. Once it starts bubbling (15-30 seconds), then flip over to the other side.
8. Assemble taco: To the tortilla add purple cabbage, avocado, mango corn salsa, then the shrimp. Add a squeeze of lime juice and cojita cheese.