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

Spicy Fried Shrimp /AKA: Bang Bang Shrimp

This is almost verbatim to the Bang Bang Shrimp at Bonefish Grill which I so dearly love!

Sauce:
1/2 cup mayo
1 tbls plus 1 tsp Asian chili sauce
2 tsp honey

Shrimp:
Vegetable oil, for frying
2 Large eggs
3/4 cup flour
1/2 cup cornstarch
Salt & pepper
1-3/4 lb small shrimp, peeled and deveined
Green onions for garnish

Make sauce, mix mayo, chili sauce, honey, 1/4 tsp salt and 1 tsls water in a large bowl; set aside.

Prepare shirmp. Heat 2-in oil in a dutch oven (or heavy pot) on med heat until deep fry thermometer registers 350 degrees. Meanwhile, whisk eggs in shallow bowl. Whisk the flour, cornstarch and 1 tsp of salt and 1 tsp of pepper in another shallow bowl.

Working in batches, dredge the shrimp in flour mixture, shake off excess, dip in the beaten eggs, then return to flour mixture, turning to form a thick crust. Fry the shrimp in hot oil until lightly golden (1-2 min) adjusting the heat to maintain needed oil temp. Put on paper-towel- lined plate.

Toss shrimp with the prepared sauce. Top shrimp with green onions for garnish.
from Food Network Magazine April 2010

**I tried this (without frying the shrimp) and it tastes JUST like the Bang Bang Shrimp. Great either fried or plain with sauce!!

Shrimp and Corn Soup

I can't believe I'm sharing this one, but since someone I love dearly was nice enough to share it with me I guess it's not a secret.  Thanks Kay-Kay for sharing, I'm not always the best at sharing a good thing.

2 cans cream style corn

1 can whole kernel corn

1 can rotel tomatoes

1/2 bell pepper, chopped

1 onion, chopped

2 cloves garlic, minced

1/4 cup chopped parsley, (has to be fresh)

1 (8oz.) can tomato sauce

2 stalks celery, chopped

4 cups water

1 can cream of celery soup

2 tbls Worchestershire sauce

Tony's to taste (I never use this spice, I use something diffferent)

1-1/2 lbs. shrimp, peeled

1 bunch of green onions

Put all ingredients in slow cooker, EXCEPT the shrimp and green onions.  Cook on low for 8 hours.  Add shrimp during last hour of cooking and put slow cooker on high for the last hour.  Garnish with green onions.  It's just that easy!

*This makes soooo much soup and it's wonderful to freeze.  Don't make the mistake however of cutting the cooking time.  I wouldn't suggest that.