Ingredients
- 2 tablespoons olive oil
- 2 kg shrimp peeled and deveined.
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons Garlic Man® Garlic Spread
- ½ large onion chopped
- 2 large carrots sliced.
- 2 stalks celery diced.
- 2 tablespoons all-purpose flour
- 4 teaspoons Garlic Man® Crushed Garlic
- 1 teaspoon fresh rosemary minced.
- 4 cups chicken stock
- 3 cups corn kernels
- ½ cup heavy cream
- 1 bay leaf
Instructions
- Add the olive oil to a Dutch oven or large soup pot and heat over medium-high heat. Add the shrimp in a single layer and sprinkle with salt and pepper. Cook the shrimp for 2 minutes per side until just barely pink.
- Remove the shrimp and set aside in a bowl. Add the Garlic Man® Garlic Spread to the same pot after removing the shrimp.
- Add the diced onion, carrots, and celery and sauté for 6-7 minutes until vegetables are tender. Then add the flour, Garlic Man® Crushed Garlic, and rosemary. Stir until the vegetables are coated in the flour and cook for about a minute.
- Add one cup of broth and scrape the bottom of the pot with a wooden spoon to remove anything on the bottom. Add the remaining broth along with the corn, and bay leaf and bring to a boil over medium-high heat. Reduce the heat to low and add in the heavy cream, stirring to combine well.
- Add the shrimp back into the pot and cook for an additional 2 or 3 minutes until the shrimp are warm.
