Melt butter in a medium saucepan over medium heat. Add minced onions and cook until tender. Add the corn, chicken base (bouillon), and water. Bring to a boil, and then reduce heat, about twenty minutes. Add Cajun spice and salt, to taste. Add cream and cook for another fifteen minutes. Add Bay shrimp and puree in blender or hand mixer.
Instead of using Cajun spices, you can substitute some ingredients with Latin flair. Go ahead and take 1/2 tbsp of ground cumin and 1/2 tbsp of ground coriander and garnish with some fresh chopped cilantro. Add some drained black beans, red onion and lime juice as well.
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