Creole Shrimp & Corn Soup
Serves 12. Recipe is by Peter Sclafani III, executive chef and co-owner of Ruffino’s Restaurant.
2 lbs. shrimp (chicken or crawfish may be substituted)
1 cup butter
1 cup diced onions
1/2 cup diced celery
1/2 cup chopped red bell pepper
3 cups corn
2 tbls. chopped garlic
1 cup peeled, seeded and diced tomatoes
1 cup flour
1 cup tomato sauce
21/2 qts. shrimp stock (made with shrimp shells and corn cobs)
2 tsps. chopped fresh thyme
1 cup heavy cream
1/2 cup sliced green onions
1/2 cup chopped Italian parsley
Hot sauce, to taste
Salt and pepper, to taste
1. Melt the butter in a large stock pot over medium-high heat. Add the onions and sauté for 2 minutes until they begin to soften. Add the celery and bell pepper and cook for 1 minute. Add the corn and cook for 1 minute more. Stir in the garlic and diced tomatoes.
2. Whisk in the flour to make a white roux. Cook for about 2 minutes, while stirring the bottom of the pot. Stir in the tomato sauce and the shrimp stock, whisking to remove any lumps. Bring to a boil and reduce the heat to a simmer. Cook for about 15 minutes for the flavors to come together.
3. Add the shrimp and thyme and cook until the shrimp begin to turn pink. Add the heavy cream, green onions, parsley and hot sauce.
4. Taste for seasoning, adding salt and pepper.