Caribbean Shrimp Soup
|1 lb medium shrimp|
|3 tbs unsalted butter|
|1 medium onion, minced|
|1 clove garlic, minced|
|3 large, ripe tomatoes, peeled seeded and chopped|
|1 bay leaf|
|6 new potatoes, peeled and halved|
|4 cups milk|
|2 tsp fresh thyme|
|2 ears corn cut into 6 slices|
|2 egg yolks|
|kosher salt and black pepper to taste|
- Shell the shrimp and set aside.
- Heat 1 tbs of the butter in a small frying pan and saute the shrimp shells for 2-3 minutes.
- Transfer to a small saucepan, add 2 cups water and boil until reduced by half.
- Strain and set the stock aside. Discard the shells.
- Heat the remaining 2 tbs of butter in a larger pan and saute the onion and garlic until the onion is tender, but not browned.
- Add the tomatoes, bay leaf, thyme, cloves and shrimp stock.
- Cover and cook for about 15 minutes.
- Strain, then return to the saucepan and add the potatoes.
- Cover and simmer until almost done, about 15 minutes.
- Add the milk, shrimp, corn and cook covered for 5 minutes.
- Beat the egg yolks lightly.
- Beat 3 or 4 tbs of the hot soup into the yolks, then stir the egg mixture into the soup over low heat until it thickens slightly.