Latino Shrimp & Corn Bisque

1-1/2 lbs med (26-30 count) shrimp
3 c bottled clam juice
2 sprigs fresh parsley
1/8 tsp dried thyme
1/8 tsp whole black peppercorns
5 tsp (1/2 stick plus 1 tbls) unsalted butter
1 med onion, finely chopped
1 small celery rib with leaves, finely chopped
1/2 c diced (1/4 inch) chopped red bell pepper
2 garlic cloves, minced
1/3 c flour
1/4 c dry sherry
1 tbls tomato paste
1-1/2 c fresh or frozen corn kernels
1/2 c heavy cream
salt & freshly ground pepper, to taste
chopped fresh cilantro, for garnish

Peel and devein shrimp, reserving shells. Coarsely chop shrim, then cover and refrigerate. Bring shrimp shells, 1 qt water, clam juice, parsley, thyme and peppercorns to a boil in a med saucepan over high heat. Reduce heat to low and simmer for 30 min to blend flavors. Strain and reserve liquid.

Melt butter in large saucepan over med-low heat. Add onion, celery, red pepper, and garlic, then cover. Cook until vegetables soften, ab 3 min. Sprinkle with flour and stir well. Whisk in reserved cooking liquid, sherry and tomato paste. Bring to simmer over med heat. Reduce heat to low and cook until lightly thickened, ab 3 min. (The soup can be prepared up to this point 1 day ahead, then cooled, covered and refrigerated. Reheat to simmering over low heat.) Stir in reserved shrimp, corn and heavy cream and cook just until the shrimp turn opaque, ab. 3 min. Season with salt and pepper. Top each serving with a drizzle of cream, if desired and sprinkle with cilantro.
Serves 8
From Essentially Lilly (Pulitzer) "Holidays" Cookbook