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1
Rinse shrimp in cool water then peel and save shells.
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2
In large pot place shrimp shells, 2 quarts of water and quartered onion and bring to a boil, gently boiling shells.
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3
Continue boiling until you end up with about 2 cups of stock (at least 45 minutes).
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4
Strain the stock into a bowl, discard shells and onion and set aside.
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5
In large heavy dutch oven melt butter over medium heat and saute the onions, green onion, celery, bell pepper and garlic until vegetables are soft being careful not to burn.
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6
Reduce the fire to low and add the shrimp cooking until pink, about 3 minutes (no more-do not overcook).
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7
Remove the mixture from the dutch oven and separate into 2 equal portions.
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8
Set one portion aside and run the other portion through the food processor until it is finely shredded (not pasty).
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9
Pour reserved shrimp stock in the dutch oven and add the shredded shrimp/vegetable mixture, whipping cream and whole milk.
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10
Mix well, turn heat to medium high bring to a gentle boil and stir uncovered for about 3 minutes.
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11
Add the creamed corn and crumbled bacon (or tasso), mixing well and cook for another 4 minutes.
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12
As it is simmering add the basil, salt, white pepper, black pepper, cayenne and tabasco.
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13
Next add the reserved whole shrimp (the unshredded portion), mixing well.
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14
Cover the dutch oven and cook on low heat for about 20 minutes.
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15
Place in serving bowls and garnish with cilantro.
