Prepare the Shrimp Butter

Cook the Shrimp

Cup of Yum
1. In a small skillet, cook the shrimp over medium heat until pink and opaque, about 3-4 minutes per side. Let them cool slightly.

Make the Shrimp Butter

1. Finely chop the cooked shrimp or pulse them in a food processor until finely minced.
2. In a medium bowl, combine the minced shrimp, softened butter, minced garlic, lemon zest, cayenne pepper (if using), and a pinch of salt. Mix well until smooth.
3. Transfer the shrimp butter to a piece of plastic wrap, roll it into a log, and refrigerate until firm, at least 1 hour.

Prepare the Soup

Prepare the Corn

1. If using fresh corn, remove the husks and silk. Stand each ear on its end and carefully slice downward with a sharp knife to remove the kernels.

Cook the Vegetables

1. In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, and celery. Cook until the vegetables are softened, about 5-7 minutes.

Add the Corn

1. Add the corn kernels to the pot and cook for another 5 minutes, stirring occasionally.

Simmer the Soup

1. Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, until the corn is tender.

Blend the Soup

1. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.

Finish the Soup

1. Stir in the heavy cream and season with salt and pepper to taste. Heat through but do not boil.

Serve

Plate the Soup

1. Ladle the soup into bowls.

Garnish

1. Place a slice or dollop of the chilled shrimp butter on top of each bowl of soup. As it melts, it will add a rich, savory flavor to the soup.
2. Garnish with fresh chives or parsley and a sprinkle of paprika if desired.