Summer Seafood Soup

All prices listed below apply to our 8/15/10 – 8/21/10 ad ONLY.

Ingredients

- 4 Tablespoons Olive Oil

- 4 Cloves Garlic, Crushed

- 1 Lb Medium Peeled & Deveined Tail Off Raw Shrimp ($7.99 Lb)

- 1 Zucchini, Chopped

- 1 Summer Squash, Chopped

- 1 Red Pepper, Chopped

- Salt & Pepper

- 4 Cups Vegetable Broth

- 5 Ears Sweet Bi-Color Corn (5 Ears For $1.49)

- 1 Tablespoon Fresh Thyme Leaves

Directions

Preheat your grill to high heat. Remove kernels from the corn and set to the side. Add 3 Tablespoons Olive Oil and the crushed garlic into a dutch oven and put the cover on it. Place on the grate. Allow to cook for 5 minutes. Remove garlic with a slotted spoon. Add in the zucchini, summer squash and red pepper. Season with salt and pepper. Cook for another 5 minutes. Slowly stir in the broth and bring down to a simmer for 10 minutes. Add corn kernels that were set aside and thyme leaves and let simmer for 5 more minutes. While the chowder is cooking, toss the shrimp with the remaining olive oil and season with salt and pepper. Take the shrimp and thread onto skewers. Bring to the grate and grill until cooked (when they become opaque). Take the shrimp off the skewers. Add to soup and stir. Serve and enjoy.