Game changer.
And you know what, I’m not even going to bore you to tears with some random run-on story about the other day when I went to the grocery store and saw some d-tard parked IN FRONT OF THE SHOPPING CARTS and not in a regular parking spot. And how I took a picture of it with my phone and sent it around to a group of friends and we laughed and got pretty ticked off simultaneously because really, who does that. And it was a Mercedes too. AS IF that gives you some cool elite pass to park all willy nilly in the parking lot. I gave that Mercedes a knuckle sandwich, I did. And it hurt pretty bad, but that’s beside the point. Took one for the team. And then I ran away because I didn’t want the cops to throw me in jail for taking pictures and punching a car. But I’m not going to go into all of that right now.
Hey! I’ve got some news about corn. Ya gern fleep. Did you know, and I kid you not, that you can take frozen corn, no seriously frozen right from the bag, put it on a baking sheet with oil, salt and pepper, still totally frozen, stick it under the broiler, still not kidding, and about five minutes later, no really, you’ll have perfectly roasted little corn kernel babies of crispy glee?!
Seriously! I feel like I’ve been roasting corn like every 10 minutes lately, so instead of actually letting the oven heat up (yawn) and roasting it in the oven for 10-15 minutes (yawn yawn), I tried broiling it and it works! Totally works! Absolutely works! (annoyed yet?) Completely works! (one more) Fah-rickin’ works!
So get this. BBQ Shrimp Minestrone, which you already know because of the title, but omg, I can’t beg you hard enough to make this.
A) It’s ludicrously simple to pull together. Seared shrimp, a BBQ flavored broth which, oh wait. This should be my B.
B) Yew GUYZ, the broth. The amazing thing is that each soup is going to taste completely different because of how different BBQ sauces taste. Some will be smokier, some vinegary-er, some tomato-y-er. Isn’t that so neat? It makes me think of little paper children holding hands, making the world go round. (ignore that last part)
C) I call it minestrone because it has pasta in it. HA-BIGGIDY BAM.
D) And of course the broiled corn! (I had to throw in another exclamation point before the post was over.)
Just get in it.
BBQ Shrimp Minestrone:
(the adding bbq sauce to soup method inspired by Jenny)
What it took for 4:
* 3 – 4 Tbs. extra-virgin olive oil, divided
* 1 pound shrimp, peeled and deveined
* 1 red onion, diced
* 4 cloves garlic, minced
* 4 cups chicken stock
* 3/4 cup favorite bbq sauce (or a full cup if you want!)
* 1 cup cilantro
* 1 cup frozen corn
* 1 cup small pasta
* coarse salt and freshly ground pepper, to taste
Heat your broiler to high. Arrange the frozen corn on a rimmed baking sheet. Drizzle with a Tbs. of oil and sprinkle with a pinch of salt and pepper. Stick under the broiler for about 5 minutes, or until the corn gets slightly browned and crispy. You can just set it aside for now.
Bring 2 Tbs. oil to a medium-high heat in a large pot. Season the shrimp on both sides with salt and pepper, and sear on one side for 2 minutes; flip and sear 30 seconds to a minute. Remove from the pot and set aside. You can do this in batches in needed.
Add another Tbs. of oil, and add the onions; sauté about 5 minutes, until they start to soften. Add the garlic and sauté until fragrant, about a minute. Add the broth, bbq sauce, cilantro, roasted corn and pasta. Simmer until the pasta is cooked through, maybe 8 minutes? Depends on the kind of pasta you throw in der. Okay taste that. Need anything? Go rawt ahead.
Now, you can do this two ways: You can ladle the soup into bowls and serve with a few shrimp on top, garnished with cilantro. Or you could just dump the shrimp back into the soup and then ladle and serve! Whatever you want. It’s all good. No worries, mon.
Dinner tonight? Yessshhhhhh.
yum, yum– can’t wait to get a bowl of this in my belly!
You have changed my life with the corn kernel broiling awesomeness. Like, for real.
Pretty sure my hubby would be all over me for making this.
I love that you roasted corn right on the baking sheet. I always think grilled corn/summertime but this is a great idea all year round!
Hi. I’d like 12,000 bowls of this right now. Thanks!
Forget about getting IN it – can I please take a swim in it?!? And eat it all while doing a lap? Agh. Absolutely positively pinning this to whip up asap
This looks amazing and I’m totally making it this weekend! Just wanted to clarify, though I’m not sure it’s THAT important if I do it differently, but anyway: You cook the dry pasta directly in the soup, not in another pot of boiling water?
That’s correct! Just drop the pasta in and cook it right in the soup until it’s al dente. It works the exact same AND saves you having to clean another pot!
thanks for my dinner tonight! sounds amazing
Doing this with corn FOR SURE. How have I not done that before?!
I’m going to have to try roasting corn like that!! Such a good idea
Those skrimps look pretty good too.
You always crack me up!! and make me hungry!!
What’s a d-tard? I think I know, but I want clarification…
xo
May have to cook this up over the weekend, looks fabulous!
Great way to cook the corn. I could use this technique for so many other recipes.
Looks fabulous and I have to admit the only Minestrone I’ve ever tried was a MRE, you know like from the military. It had lots of lima beans. Weird huh! Some kind of camping food my husband brought. I know I’m gonna like yours better. Roasted corn and bbq broth, yes!
This sounds AWESOME and I love that I already have all of these ingredients in my kitchen!
What an awesome combination!! I have never thought to put shrimp into a soup…that’s brilliant!
BBQ sauce in a soup with shrimp sounds great!
Woah…I’m pretty sure my husband would be ALL over this. Thank you for the awesome recipe!
I’m making this for dinner tonight. I. CAN. NOT WAIT!
I used to be a 16 yr old kid gathering carts in a parking lot of the local grocery store. One day a jack hole did the same thing, parking in front of a cart corral. I gathered up all the garbage from the cans attached to all the corrals and dumped it on the front of his car. We’re talking awesomeness like french fries all over the hood with ketchup squirted on the windshield… It’s a really good thing the person didn’t complain since I’m sure I would have been caught on the parking lot camera. Those were the days!
Wonderful news on broiling frozen corn! I love you for that alone *blush*
Made this last night using pan fried tofu in place of shrimp, and quinoa in place of pasta. Threw in a few handfuls of chopped green peppers with the corn to broil and it was divine!
My kids and I gorged ourselves:)
Minestrone is like, one of my very favorite soups {or fagioli if i’m at Olive Garden…}, & of course shrimp is ALWAYS good!!…so i really must try to make this!! It looks AWESOME, & i think it is too terrific that the pasta is cooked IN the soup & not separately!! YAY!!!! …Also going to try that broiled corn as a simple, quick side dish!! FANTASTIC idea!! Thanks so very much!! Btw, very funny post…”ya gern fleep.”
good lord you’re annoying!
I laughed and salivated while reading this entire post. Game changer indeed. I can not wait to make this!