NEW ORLEANS CORN & SHRIMP SOUP

New Orleans Corn & Shrimp Soup image

Provided by Luby Luby Luby

Categories Corn

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 20

2 lbs shrimp (shells on)
1/2 cup real butter
1 cup onion, chopped fine
1 tablespoon minced garlic
1/2 cup green onion, finely sliced
1/2 cup celery, finely chopped
1/4 bell pepper, finely chopped
2 cups shrimp stock
1 pint whipping cream
1 cup whole milk
2 (15 ounce) cans cream-style corn
1/2 lb good quality bacon (fried and crumbled) or 1/2 lb diced tasso, if you can find it
1 teaspoon basil
2 teaspoons salt
1 teaspoon white pepper
1 dash cayenne pepper (more if you want hot)
1/2 teaspoon black pepper
1/4 teaspoon Tabasco sauce
4 tablespoons chopped cilantro
1 onion, quartered (for stock)

Steps:

Rinse shrimp in cool water then peel and save shells.
In large pot place shrimp shells, 2 quarts of water and quartered onion and bring to a boil, gently boiling shells.
Continue boiling until you end up with about 2 cups of stock (at least 45 minutes).
Strain the stock into a bowl, discard shells and onion and set aside.
In large heavy dutch oven melt butter over medium heat and saute the onions, green onion, celery, bell pepper and garlic until vegetables are soft being careful not to burn.
Reduce the fire to low and add the shrimp cooking until pink, about 3 minutes (no more-do not overcook).
Remove the mixture from the dutch oven and separate into 2 equal portions.
Set one portion aside and run the other portion through the food processor until it is finely shredded (not pasty).
Pour reserved shrimp stock in the dutch oven and add the shredded shrimp/vegetable mixture, whipping cream and whole milk.
Mix well, turn heat to medium high bring to a gentle boil and stir uncovered for about 3 minutes.
Add the creamed corn and crumbled bacon (or tasso), mixing well and cook for another 4 minutes.
As it is simmering add the basil, salt, white pepper, black pepper, cayenne and tabasco.
Next add the reserved whole shrimp (the unshredded portion), mixing well.
Cover the dutch oven and cook on low heat for about 20 minutes.
Place in serving bowls and garnish with cilantro.