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. Shell shrimp and set aside, reserving the shells and heads. Place shells and heads in a large stock pot with the quartered onion, the quartered celery, and the crab boil and cover with water. Bring to boil, reduce heat and simmer for about one hour. Strain twice through a metal sieve, as the stock will be particulate. The stock freezes well.
2. Heat butter in a black iron pot, add flour and make a blonde roux. Add the chopped vegetables (onions, celery, bell pepper, and garlic) and cook until limp, stirring constantly.
3. Add one quart of the shrimp stock and simmer for 15 minutes. Add corn, thyme and parsley and simmer another 15 minutes.
4. Add the shrimp and simmer until they are pink but not overdone. Add cream, bring to temperature and serve. Garnish with green onions and paprika.