New Orleans Corn Shrimp Soup

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Frank davis is a resident cook in new orleans as well as hosting his own cooking show. This is his recipe that i have adapted to my preferences. It is wonderful as an appetizer or a superb main course on a cold rainy day.

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Steps

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Rinse shrimp in cool water then peel and save shells.

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In large pot place shrimp shells , 2 quarts of water and quartered onion and bring to a boil , gently boiling shells.

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Continue boiling until you end up with about 2 cups of stock.

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Strain the stock into a bowl , discard shells and onion and set aside.

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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.

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Reduce the fire to low and add the shrimp cooking until pink , about 3 minutes.

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Remove the mixture from the dutch oven and separate into 2 equal portions.

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Set one portion aside and run the other portion through the food processor until it is finely shredded.

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Pour reserved shrimp stock in the dutch oven and add the shredded shrimp / vegetable mixture , whipping cream and whole milk.

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Mix well , turn heat to medium high bring to a gentle boil and stir uncovered for about 3 minutes.

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Add the creamed corn a.

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Ingredients

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shrimp, real butter, onion, garlic, green onion, celery, bell pepper, shrimp stock, whipping cream, whole milk, cream-style corn, bacon, basil, salt, white pepper, cayenne pepper, black pepper, tabasco sauce, cilantro