Sort ingredients
bakedqueer
QR Code
Listen
Pdf
Add the olive oil to a Dutch oven or large soup pot and heat over medium-high heat.
Add the shrimp in a single layer and sprinkle with salt and pepper.
Cook the shrimp for 2 minutes per side until just barely pink.
Remove the shrimp and set aside in a bowl.
Add the butter to the same pot after removing the shrimp.
Add the diced onion, carrost, and celery and saute for 6-7 minutes until vegetables are tender.
Then add the flour, garlic, and rosemary.
Stir until the vegetables are coated in the flour and cook for about a minute.
Add one cup of broth and scrape the bottom of the pot with a wooden spoon to remove anything one the bottom (to prevent it from burning)
Add the remaining broth along with the corn, and bay leaf and bring to a boil over medium-high heat.
Reduce the heat to low and add in the heavy cream, stirring to combine well.
Add the shrimp back into the pot and cook for an additional 2 or 3 minutes until the shrimp are warm.