I Eat La.: Easy to heat and eat, soup warms the soul _lowres

Photo by Teresa B. Day -- Homemade Cheddar Crackers

ADVOCATE-TESTED RECIPE

Shrimp and Corn Soup

Makes 4-6 servings. Recipe is by Teresa B. Day.

For the stock:

2 pounds shrimp with heads and tails

4 cups water

1 lemon, quartered

1 onion, quartered

1 teaspoon salt

½ teaspoon cayenne pepper

For the soup:

1 stick butter

2 tablespoons olive oil

1 onion, chopped

1 bell pepper, chopped

2 cloves garlic, minced

½ cup flour

3-4 ears fresh cut corn

2 teaspoons smoked paprika

2 teaspoons salt

1 teaspoon ground pepper

1 tablespoon sugar

2 tablespoons sherry

Tabasco to taste

1. Peel the shrimp. Rinse the heads and shells clean. 2. Bring the water and shells to a boil with quartered lemon and onion. Add 1 teaspoon salt and cayenne pepper. Reduce heat and simmer for 15 minutes. Strain twice, discarding the shells and reserving the stock.

3. Melt butter and oil in a Dutch oven or stockpot. Add chopped onion, bell pepper and garlic. Cook until onion is clear and bell pepper is tender.

4. Stir in flour, starting in the center, until vegetables are coated. Stir in the shrimp stock.

5. Bring to a boil. Add corn then shrimp and cook until pink. Reduce heat to low simmer.

6. Add seasonings, sugar and sherry. Add Tabasco to taste. Serve hot with crackers or French bread.