Shrimp and Corn Soup

Ingredients

• 2 lb head-on shrimp
• 1 rib celery, quartered
• 1 onion, quartered
• 1 tbs liquid crab boil
• 2 tbs butter
• 2 tbs flour
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 clove garlic, chopped
• 1 rib celery, chopped
• 1 C heavy cream
• ¼ tsp thyme
• 1 tbs parsley
• 2 12-oz cans corn
• Salt and cayenne to taste

Directions

1. Make Shrimp Stock: Shell shrimp, reserving shells and heads. Place shells and heads in a large stockpot with quartered onion, quartered celery, and crab boil. Cover with water, bring to a boil, reduce heat, and simmer ~1 hour. Strain twice through a metal sieve. (Stock freezes well.)
2. Make Roux: In a black iron pot, melt butter and stir in flour to form a blonde roux.
3. Add Vegetables: Add chopped onions, celery, bell pepper, and garlic. Cook, stirring constantly, until vegetables are limp.
4. Simmer Base: Add 1 quart shrimp stock and simmer 15 minutes. Stir in corn, thyme, and parsley; simmer 15 minutes more.
5. Cook Shrimp: Add shrimp and simmer just until pink and cooked through.
6. Finish: Stir in cream and heat gently to serving temperature.
7. Serve: Garnish with green onions and paprika and serve hot.

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