Shrimp and Sweet Potato Bisque

Step-by-Step Instructions

1. Heat olive oil in a deep skillet over medium-high heat and sauté shrimp until shells are red and crisp, about 5-7 minutes. Remove from heat, cool, and peel. Reserve shells for seafood stock and refrigerate shrimp meat for later incorporation.
2. In a large stock pot, combine water, dry white wine, clam juice, bay leaves, shrimp bouillon, and shrimp shells. Bring to a boil over high heat, then reduce heat to medium-low and let simmer for 30 minutes to develop a rich shrimp stock.
3. While stock simmers, heat 2 tbsp butter in the skillet over medium heat and sauté onion, celery, carrots, and garlic. Cook until vegetables are wilted and softened, about 8-10 minutes, then add drained tomatoes, sweet potatoes, and corn. Cook another 5 minutes. Stir in thyme, paprika, salt, pepper, and tomato paste. Let simmer until reduced and thickened, about 5-7 minutes.
4. Strain the shrimp shells from the stock and discard. Add the vegetable mixture to the stock pot. Bring to a boil, reduce heat and simmer for 30 minutes to blend flavors.
5. When the soup is finished cooking, remove bay leaves. Working in batches, puree soup in a blender or food processor (solids first for easier blending), then strain through cheesecloth or fine mesh wire strainer back into the pot for a silky smooth texture. Left over solids may be saved and used in other recipes such as savory bread.
6. In food processor, coarsely chop the reserved shrimp then add to the soup and simmer for 5 minutes until just cooked through. Season with Tabasco sauce to taste, Worcestershire, and Old Bay. Enrich the soup by whisking in the softened butter and heavy cream, then adjust seasoning with salt and pepper. Keep warm over low heat while flavors blend until ready to serve. Ladle into warm bowls and garnish with a shake of paprika.