• 1 lb. shrimp chopped into bite sized pieces
• 3 c. frozen corn
• 1 stick salted butter
• 1 green pepper, chopped
• 1/2 onion, chopped
• 1 1/2 c. chicken broth
• 5 drops stevia (or 2 tsp. sugar)
• 2 cups heavy cream
• 1 tsp fresh thyme or 1/4 tsp dried thyme
• 1 tsp paprika
• 3 stalks celery, chopped
• 1/4 tsp crushed red pepper
• salt and pepper to taste
• Optional Garnishes: avocado slices, minced chive, crumbled bacon

Melt butter in a deep saucepan and saute onion, green pepper and celery until tender. Stir in thyme, paprika, red pepper, and stevia (or sugar). Add 1 1/2 c. chicken broth and bring to simmer. Add 1 cup heavy cream (or half and half). Blend 1 1/2 cups of the corn with 1 cup of heavy cream in a blender or food processor, and add to simmering pot. Stir in thawed shrimp and remaining 1 1/2 c. corn. When shrimp is pink, turn off heat and ladle into bowls. Top with garnishes of your choice.

Shrimp is the fruit of the sea.
Mykelti Williamson