1 lb. Shrimp-peeled, de-veined, ½” diced, save shells for stock
1 tbsp. Vegetable Oil
2 tbsp. Tomato Paste
2 cups Water-to make shrimp stock
3 tbsp. Butter
1 cup Onions-very finely chopped
2 cups Potatoes-peeled, diced ½”
1 ½ cups Corn kernels
1 ½ cups Half and Half or substitute milk
Salt, Pepper, Sugar, and Tabasco to Taste
• Prepare shrimp stock by heating the vegetable oil in a pot. Add the shrimp shells and tomato paste. Cook stirring for 2 minutes or until aromatic. Add the water, cover, bring to a boil, and simmer for about 10 minutes. Strain and reserve .
• In heavy bottomed soup pot, add the butter and onions. Cook over medium heat for about 3 minutes until onions are softened and sweet smelling. Add the potatoes and just enough reserved shrimp stock to barely cover the potatoes. Bring to a boil, turn to a simmer and cook covered until the potatoes are just barely cooked.
• When potatoes are cooked, stir in the half and half, corn kernels, shrimp, and simmer for 2 minutes just to cook shrimp through. Season to taste with salt, pepper, sugar, and Tabasco to taste. If soup is too thin for you, simmer for a few minutes more to thicken. If soup is too thick for you, add more half and half, or water. Serve in warm bowls and garnish with a cooked shrimp and corn kernels.
