Shrimp and Corn Soup
2 lb. fresh shrimp (31-35 count)
1 stick salted butter
3/4 cup finely chopped yellow onions
1/2 cup finely sliced green onions
1/2 cup finely chopped celery
1/4 cup finely chopped bell pepper
1 cup reduced shrimp or chicken stock
1 pint heavy whipping cream
1 cup whole milk
2 cans cream-style corn (303 size)
1/2 lb. lean bacon (fried & crumbled)
1 tsp. sweet basil
2 tsp. Frank Davis Seafood Seasoning
1/2 tsp. garlic powder
1/2 tsp. lemon pepper
Instructions Start off by peeling the shrimp, washing them well under cool running water, and gently boiling the heads and shells for about 30 minutes in a quart of water to make a good rich stock.
Continue to cook (reduce) the stock until you end up with about 2 cups.
Then strain the liquid into a bowl and discard the shells and heads.
Next, in a 5-quart heavy aluminum Dutch oven, melt the butter over medium heat and quickly saute' the onions, green onions, celery, and bell pepper until they turn soft. But be gentle and don't burn the butter!
When the vegetables are tender, toss in the shrimp and simmer them over low heat - stirring constantly - until they turn pink (it should take no more than about 4 minutes). Remember - you don't want to overcook them!
At this point, separate the shrimp and vegetable mixture into 2 portions. Set one portion aside and run the other portion through the food processor until it becomes finely shredded - but not pasty!
Now put into the Dutch oven the shrimp stock you made earlier, the portion of shrimp you shredded, the whipping cream, and the whole milk.
Then mix everything together well and turn up the heat to medium-high.
When a "gentle boil" begins, stir the mixture uncovered for about 3 minutes and add the creamed corn and the crumbled bacon.
Now stir again for another 3 minutes, making sure that all of the ingredients are thoroughly and evenly blended.
As the mixture simmers, season it with the basil, garlic powder, seafood seasoning and lemon pepper. Finally, add the other half of the shrimp (the unshredded portion), stir once more, cover the pot, and cook over low heat for about 20 minutes.
When you're ready to eat, ladle out a big helping of the shrimp-corn soup into bowls that you've preheated in your oven, garnish with the parsley, and serve piping hot with plenty of buttered crackers or crispy French bread!