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SERVES:
4-6

INGREDIENTS:

• 3/4-1 pound large raw shrimp (shells removed and reserved)


• 5-6 slices bacon, diced


• Black pepper for seasoning bacon


• 2 cups light cream (plus more as needed)


• 1 cup chicken or vegetable stock (or bottled clam juice)


• Scant 1 cup diced celery


• Scant 1 cup diced onion


• 2-3 cups diced potato (approx. 2 small-medium russets)


• 1/4 tsp dried thyme


• salt and pepper to taste

PROCEDURE:

Use a large soup pot to crisp up 5-6 diced slices of bacon...with a good crack of black pepper....and also use another pot to heat 2 cups light cream with 1 cup chicken or vegetable stock and the shells from about 3/4 pound raw shrimp.

Keep your eye on the bacon and let the cream gently simmer along as you're getting the celery, onion and potato ready
And also cut the raw shrimp into bite size pieces.

Once the bacon is crisp and out of the pan, pour off about half of the rendered bacon fat....add the onions and celery and a sprinkling of dried thyme and cook those until the onion softens up.

At that point, add the potatoes to the pot and pour the simmering cream through a strainer into the pot...and, if you need too, add a little more cream...and let it cook along for the potatoes to soften up.

Adjust the heat so that it is just simmering along and, once the potatoes are cooked through but not too soft, add the shrimp....let that cook through....add the crispy bacon and salt and pepper to taste and it is good to go!

Serve it up in individual bowls with chopped parsley or green onions on top.

HINTS:

This same technique works with other cubed raw fish like halibut, codfish or salmon but, since there aren't any shells with these fish, use bottled clam juice for more seafood flavor.

Garnish with oyster crackers if you like and maybe even a sprinkling of paprika.