Ingredients:

  • 1/2 cup (115g) Unsalted butter
  • 1 cup (150g) Yellow onion, finely diced
  • 1/2 cup (75g) Green bell pepper, diced
  • 1/2 cup (60g) Celery, diced
  • 4 cloves Garlic, minced
  • 1 tbsp (15g) Tomato paste
  • 4 cups (600g) Sweet corn, fresh or frozen/thawed
  • 1 lb (450g) Medium shrimp, peeled and deveined
  • 1 tsp (5g) Smoked paprika
  • 1 tbsp (15g) Cajun seasoning
  • 1/4 tsp Cayenne pepper
  • 4 cups (950ml) Seafood stock
  • 1 cup (240ml) Heavy cream
  • 2 tbsp (30ml) Dry sherry
  • 1/4 cup Fresh parsley, chopped
  • 2 Green onions, thinly sliced

Instructions:

  1. In a large Dutch oven over medium heat, melt the butter until foaming. Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until the onions are translucent but not browned.
  2. Stir in the minced garlic and tomato paste. Cook for 2 minutes until fragrant and the paste darkens slightly.
  3. Add the smoked paprika, Cajun seasoning, and cayenne pepper. Stir to coat the vegetables in the spices. Pour in the seafood stock and the 4 cups of corn, and bring the mixture to a simmer. Add the 2 tbsp of dry sherry, scraping the bottom of the pot with your wooden spoon.
  4. Add the heavy cream. Stir in the dry sherry and bring back to a gentle simmer.
  5. Turn off the heat. Add the raw shrimp to the pot and let them poach in the residual heat for 3–5 minutes until pink and opaque.
  6. Garnish with fresh parsley and sliced green onions before serving.