Shrimp and Corn Soup

Growing up in South Louisiana, the gulf and freshwater shrimp practically jump out of the water into the fisherman's net. We must have had shrimp for dinner once a week when I was a kid, so maybe that's why they have always been my favorite type of seafood. On the weekends, it seemed anywhere we went--to the grocery store or to run errands--there would always be a truck on the side of the road with fresh shrimp for sale somewhere along the way. Riding along, I'd be on the lookout for the sign advertising Fresh Shrimp 3 lbs. for $5. Both of my parents make really good boiled spiced shrimp. I'd beg my mom to stop as I imagined peeling and popping those spicy shrimp into my mouth; juices running down my arms to my elbows. Mom would usually give in without much coercion. An obsession with food definitely runs in my family.

These days I'm still looking for ways to keep shrimp in my diet on a weekly basis and this soup definitely satisfies. South Louisiana Cajun chef John Folse makes a mean bowl of soup, so I often turn to his site for recipe ideas. This is his version of Shrimp and Corn Soup with a few minor changes from me. I think it's pretty darned perfect.

Shrimp and Corn Soup
Serves 12

1/2 cup (1 stick) butter
1/4 cup olive oil
3 cups white corn, shucked fresh (reserve the cobs for the stock)
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped red pepper
1/2 cup chopped green pepper
5 cloves garlic, minced
1 cup diced and seeded tomatoes

1 cup flour
1 cup tomato sauce
2 1/2 quarts seafood stock (see recipe below)
2 pounds shrimp, peeled and deveined (reserve shells)

1 cup heavy whipping cream
1/2 cup sliced green onions
1/2 cup chopped parsley
salt and black pepper to taste
Crystal hot sauce to taste (or your favorite brand)

1. In a large stock pot, melt butter and olive oil over medium high heat. Add the corn, onions, celery, bell peppers and garlic and saute for about five minutes or until the vegetables are wilted.

2. Add diced tomatoes, blend well into the vegetable mixture and add flour. Using a wire whisk, whip constantly for about 3 minutes, until a white roux is achieved. Do not brown.
3. Stirring constantly, add tomato sauce and stock, one ladle at a time until all is incorporated. Bring to a low boil and reduce to simmer. Add half of the shrimp and cook for thirty minutes.

4. Add the remaining shrimp, cream, green onions and parsley and cook for another ten minutes.

5. Season to taste with salt, pepper and hot sauce.

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Seafood Stock

A good seafood stock is easy to make and it makes a world of difference in the flavor of your soup. Plus it's a great way to utilize the ingredients you already have to their fullest. If you can get your hands on some fish bones and heads, great. Your seafood monger will likely give them to you for cheap! Otherwise, use the shrimp shells and some fish bouillon in a pinch.

2 pounds shrimp shells (and heads if you have them)
1 pound of fish bones and heads
OR 4 cubes fish bouillon
4 corn cobs (shucked)
3 quarts water
1 onion, halved
3 celery stalks, halved
4 cloves garlic, smashed

Saute shrimp shells in oil until they turn pink. Add all of the remaining ingredients, bring to a boil, then reduce to a simmer, cover and let cook for about 30 minutes. Strain stock and it's ready to use!