Shrimp Corn Bisque

TO MAKE THE STOCK

Step 1

Melt 1 tablespoon of butter in a large stock pot over medium high heat. Saute shrimp shells in butter, stirring frequently, until golden (about 4 minutes) add 10 cups water, 2 bay leaves, and celery (the celery that you cut into thirds) bring to a low boil and reduce to simmer for about 25 minutes or until the broth is very fragrant. Add salt and pepper to taste. Place a fine strainer over a large bowl in the sink and strain solids from broth and set broth aside. Discard solids.

Step 2

Rinse stock pot and place back on the stove over high heat.

FOR THE REST OF THE SOUP

Step 3

Add 1 tablespoon of butter, add half of the shrimp to the pot and saute until the center is just white. Remove shrimp from pot and space out on a place to cool. Add one more tablespoon of butter to the pot and repeat the process with the other half of the shrimp.

Step 4

Reduce heat to medium and add the onions, carrots, and celery and saute until translucent, add garlic, remaining bay leaf, thyme and parsley and saute for 3 mins more. Add tomato paste and rice and saute for 3 minutes. Remove pan from the heat and add liquor, place back on the stove and turn heat up to high and boil until the liquor has almost evaporated. Add stock back to pot, bring to a boil and then reduce to a simmer for 25 mins. In the meantime chop half of the shrimp into small, bite sized pieces.

Step 5

After 25 minutes remove the pot from the stove and puree the soup in a blender with cilantro, and the 1/2 of the shrimp you left whole. Return to the pot and add cayenne and cream. Add corn and simmer 5 minutes. Add the chopped shrimp and lime juice and taste for balance, add salt and pepper as needed. Serve topped with cilantro and diced roasted poblano peppers.