Prepare the Shrimp Butter

Cook the Shrimp

• 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

• Finely chop the cooked shrimp or pulse them in a food processor until finely minced.
• 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.
• 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

• 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

• 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

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

Simmer the Soup

• 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

• 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

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

Serve

Plate the Soup

• Ladle the soup into bowls.

Garnish

• 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.
• Garnish with fresh chives or parsley and a sprinkle of paprika if desired.