Sweet Corn Soup With Shrimp

1. 1

   Heat 1 tbsp oil over medium heat. Cook shrimp shells for 2-3 mins, or until bright orange. Add stock and bring to a boil. Reduce heat and simmer for 15 mins. Strain and set aside.

2. 2

   Heat remaining oil and butter over medium heat. Cook chopped leek, garlic and corn for 10 mins, or until softened. Add shrimp stock and bring to a boil. Reduce heat and simmer for 10 mins. Puree then strain into a clean saucepan. Add cream and season to taste.

3. 3

   Meanwhile, poach shrimp in boiling, salted water for 2-3 mins.

4. 4

   Heat vegetable oil to 350u00b0F. Deep-fry shredded leek until golden then drain on paper towels.

5. 5

   To serve, place 3 shrimp in each serving bowl. Fill with hot soup and garnish with crispy leeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.