Ingredients:

  • 1.5 lbs large shrimp, peeled and deveined (shells reserved)
  • 1 lb raw shrimp shells
  • 2 tbsp unsalted butter
  • 1 cup dry white wine
  • 3 cups low-sodium seafood stock
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 2 stalks celery, finely diced
  • 4 cloves garlic, minced
  • 2 cups sweet corn, fresh or frozen
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 2 tbsp tomato paste
  • 1 cup heavy cream

Instructions:

  1. Melt 2 tbsp unsalted butter in a large pot over medium heat and add 1 lb raw shrimp shells.
  2. Pour in 1 cup dry white wine until the liquid reduces by half and the sharp smell of alcohol vanishes.
  3. Add 3 cups low sodium seafood stock and simmer for 15 minutes until the liquid is deeply fragrant and orange.
  4. Pour the mixture through a fine mesh strainer into a bowl, pressing hard on the shells, then discard the solids.
  5. In the wiped out pot, sauté the diced yellow onion, green bell pepper, and celery in a splash of oil until translucent and soft.
  6. Stir in 4 cloves minced garlic, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, and 2 tbsp tomato paste.
  7. Return the strained stock to the pot and add 2 cups sweet corn.
  8. Stir in 1 cup heavy cream and bring to a gentle simmer until the liquid looks glossy and thickens slightly.
  9. Add the 1.5 lbs large shrimp to the pot.
  10. Cook for 3-5 minutes until the shrimp are pink, opaque, and curled into a C shape.