New Orleans Corn & Shrimp Soup

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 lbs shrimp (shells on)
• 1/2 cup real butter
• 1 cup onion, chopped fine
• 1 tablespoon minced garlic
• 1/2 cup green onion, finely sliced
• 1/2 cup celery, finely chopped
• 1/4 bell pepper, finely chopped
• 2 cups shrimp stock
• 1 pint whipping cream
• 1 cup whole milk
• 2 (15 ounce) cans cream-style corn
• 1/2 lb good quality bacon (fried and crumbled) or 1/2 lb diced tasso, if you can find it
• 1 teaspoon basil
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 dash cayenne pepper (more if you want hot)
• 1/2 teaspoon black pepper
• 1/4 teaspoon tabasco sauce
• 4 tablespoons chopped cilantro
• 1 onion, quartered (for stock)

Recipe

• 1 rinse shrimp in cool water then peel and save shells.
• 2 in large pot place shrimp shells, 2 quarts of water and quartered onion and bring to a boil, gently boiling shells.
• 3 continue boiling until you end up with about 2 cups of stock (at least 45 minutes).
• 4 strain the stock into a bowl, discard shells and onion and set aside.
• 5 in large heavy dutch oven melt butter over medium heat and saute the onions, green onion, celery, bell pepper and garlic until vegetables are soft being careful not to burn.
• 6 reduce the fire to low and add the shrimp cooking until pink, about 3 minutes (no more-do not overcook).
• 7 remove the mixture from the dutch oven and separate into 2 equal portions.
• 8 set one portion aside and run the other portion through the food processor until it is finely shredded (not pasty).
• 9 pour reserved shrimp stock in the dutch oven and add the shredded shrimp/vegetable mixture, whipping cream and whole milk.
• 10 mix well, turn heat to medium high bring to a gentle boil and stir uncovered for about 3 minutes.
• 11 add the creamed corn and crumbled bacon (or tasso), mixing well and cook for another 4 minutes.
• 12 as it is simmering add the basil, salt, pepper, black pepper, cayenne and tabasco.
• 13 next add the reserved whole shrimp (the unshredded portion), mixing well.
• 14 cover the dutch oven and cook on low heat for about 20 minutes.
• 15 place in serving bowls and garnish with cilantro.