DailyInbox.com: The Recipe File -- Corn, Shrimp and Penne Soup

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Title: DailyInBox: The Recipe File

Advertisement: Support Daily InBox: The Recipe File -- click here! -- Other Great E-Mails -- Bible Verses Bits & Pieces Chicken Soup for the Soul Daily Reflections Proverbs Plus The Recipe File Life Tips Messages from the Masters Quotes from the Masters Family Minute   The Recipe File is a free e-mail service from DailyInbox.com that provides selected recipes from award-winning Junior League cookbooks. Print this recipe Send this recipe to a friend Home Subscribe Yourself Modify Your Subscription Unsubscribe or Cancel Privacy Statement About Us   Buy One Inkjet Cartridge - Get One FREE! Buy One Get One FREE! Everyday!!! No nonsense - Easy ordering Fast Free Shipping on 6+ orders Click here and you'll also get free M&M's with your order. Help keep this publication free - visit our sponsor today! Soups and Vegetables: Corn, Shrimp and Penne Soup from Above & Beyond Parsley... Food for the Senses INGREDIENTS: 1 tablespoon olive oil 1 teaspoon minced garlic 1 small shallot, minced 1/2 pound shrimp, peeled and deveined 1/4 cup corn (reserved from corn used in broth) 1/4 cup chopped Roma tomatoes 1/4 cup chopped arugula 7-8 ounces cooked penne Salt and freshly ground pepper, to taste 1 tablespoon chopped cilantro, to garnish Broth: 1 medium yellow onion, diced 1 carrot, diced 2 celery stalks, diced 4 tablespoons minced garlic 1 tomato, diced 1/4 cup olive oil 2 ears corn 1 gallon chicken broth Salt and freshly ground pepper, to taste TO PREPARE: For broth:  In a large, heavy stockpot, sauté onion, carrot, celery, garlic and tomato in olive oil until transparent and browned.  Grill corn until just brown, then cut kernels off cob.  Reserve kernels and add cobs to vegetable mixture.  Stir in chicken broth, salt and pepper.  Reduce stock by half and strain vegetables off.  Set broth aside. Sauté garlic and shallot in olive oil for a few seconds.  Add shrimp and partially cook.  Add corn, tomatoes and arugula and sauté for about 5 minutes.  Add broth, penne, salt and pepper to shrimp mixture.  Top with chopped cilantro and serve. SERVES 6 Copyright 1992 The Junior League of Kansas City, Missouri, Inc.  All rights reserved. To purchase copies of Above & Beyond Parsley, call the Junior League of Kansas City, Missouri at (816) 444-2112 from 8:30am-4:30pm M-F Central time. The Junior League of Kansas City, Missouri, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Above & Beyond Parsley, are returned to the community.   Subscribe a Friend to The Recipe File Share these recipes with a friend today Please enter your name and the email address of the friend or colleague you would like to subscribe in the spaces provided below. Your friend will be sent an email informing him or her that you have given them a free subscription to The Recipe File provided by DailyInbox.com! Your Name: Your Friend's E-Mail Address: (one address per box)     Subscription Information You are subscribed with e-mail address:  [archive@jab.org] To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]