Sweet Corn Soup With Shrimp

• 2 tbsp olive oil
• 12 None medium raw shrimp, peeled, deveined, shells reserved
• 6 cups fish or chicken stock
• 2 tbsp butter
• 1 1/2 None leeks, 1 chopped (white part only), 1/2 shredded lengthwise
• 2 cloves garlic, minced
• 6 cobs corn, kernels removed
• 1/2 cups heavy cream, plus extra to drizzle
• None None vegetable oil, to deep-fry

1. Heat 1 tbsp oil over medium heat. Cook shrimp shells for 2-3 mins, or until bright orange. Add stock and bring to a boil. Reduce heat and simmer for 15 mins. Strain and set aside.
2. Heat remaining oil and butter over medium heat. Cook chopped leek, garlic and corn for 10 mins, or until softened. Add shrimp stock and bring to a boil. Reduce heat and simmer for 10 mins. Puree then strain into a clean saucepan. Add cream and season to taste.
3. Meanwhile, poach shrimp in boiling, salted water for 2-3 mins.
4. Heat vegetable oil to 350u0b0F. Deep-fry shredded leek until golden then drain on paper towels.
5. To serve, place 3 shrimp in each serving bowl. Fill with hot soup and garnish with crispy leeks.

olive oil, shrimp, fish, butter, leeks, garlic, cobs corn, heavy cream, vegetable oil

Taken from recipes-plus.com/api/v2.0/recipes/28200 (may not work)