-
1
Combine the Doritos with 8 cups of the water in a large pot.
-
2
Bring to a boil over medium-high heat, mashing the Doritos with a wooden spoon until the mixture looks mushy.
-
3
Remove from the heat and let steep for 30 minutes.
-
4
Set a fine-mesh strainer over a large bowl.
-
5
Pour the mixture into the strainer and push the liquid through with a ladle; discard the contents of the strainer.
-
6
You should have about 4 1/2 cups of thick liquid soup.
-
7
Wipe out the pot, return the soup to it, and bring to a boil over medium-high heat.
-
8
Meanwhile, place the remaining 2 cups of water in a small bowl and sprinkle the gelatin over the waters surface.
-
9
When the soup comes to a boil, remove it from the heat, add the gelatin-water mixture, and stir until the gelatin dissolves, about 2 minutes.
-
10
Let cool for 1 hour at room temperature.
-
11
Place the pot in the freezer until the liquid is solid, at least 6 hours or overnight.
-
12
Line a colander with 2 layers of cheesecloth and place it over a large bowl; set aside.
-
13
Run hot tap water on the outside of the pot until the frozen soup block loosens from the sides.
-
14
Transfer the soup block to the cheesecloth-lined colander.
-
15
(You may need to break it into several pieces.)
-
16
Leave the bowl and colander at room temperature so that the melting liquid from the frozen soup drips through the colander, about 1 day.
-
17
(The gelatin will trap all the particulate matter in the cheesecloth, and the resulting liquid will be a clear Doritos-flavored consomme.)
-
18
Discard the contents of the colander.
-
19
Transfer the consomme to a medium saucepan and bring to a simmer over medium heat; keep warm.
-
20
Place the corn, water, and smoked paprika in a small saucepan and bring to a boil.
-
21
Drain the corn through a strainer and set aside.
-
22
Season the shrimp lightly with salt and pepper.
-
23
Heat the vegetable oil in a large frying pan over high heat until smoking.
-
24
Add the shrimp and sear until cooked through, about 2 to 3 minutes per side.
-
25
Transfer to a paper-towel-lined plate.
-
26
To serve, divide the shrimp among four soup bowls.
-
27
Fill the bowls with the warm consomme, then divide the corn among the bowls.
-
28
Garnish with the cilantro and serve immediately.
