Ingredients
1/2 cup chopped sweet onion3 tablespoons olive oil1-1/2 pounds uncooked small shrimp, peeled and deveined2 garlic cloves, minced1 teaspoon curry powder2 cups buttermilk1 package (16 ounces) frozen shoepeg corn, thawed, divided1 cup reduced-fat sour cream1 teaspoon hot pepper sauce1 teaspoon salt1/2 teaspoon coarsely ground pepper2 tablespoons minced chives
Preparation
In a large skillet, saute onion in oil until tender. Add the shrimp, garlic and curry; saute until shrimp turn pink, 4-6 minutes longer. Remove from the heat and set aside.
In a blender, combine the buttermilk, 2 cups corn, sour cream, pepper sauce, salt and pepper. Cover and process until smooth; transfer to a large bowl. Add remaining corn and shrimp mixture. Cover and refrigerate for at least 3 hours. Garnish servings with chives.
