Plus, more of our favorite summer shrimp recipes.

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COOK THIS NOW

By Christian Reynoso

This brothy soup from Epi contributor Christian Reynoso feels like coastal Oaxaca in a bowl. It has tons of herbs, buttery shrimp, a light spicy-smoky broth—and chochoyotes, dumplings made from fresh masa or masa harina.

INGREDIENTS

• 6 Tbsp. chilled unsalted butter or extra-virgin olive oil
• 8 oz. medium shrimp
• 1 Tbsp. plus 2½ tsp. Diamond Crystal or 3¼ tsp. Morton kosher salt
• 1 medium onion
• 2 garlic cloves
• 1 large jalapeño
• 2 cups fresh corn kernels
• 1 Tbsp. smoked paprika
• 1 lb. fresh masa or 1¾ cups masa harina
• ⅓ cup fresh lime juice
• 2 cups coarsely chopped parsley
• 1 cup coarsely chopped cilantro
• 1 cup coarsely chopped mint

Summer Is for Shrimp

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