YIELD: 8 servings

½ cup butter, divided

¼ qt. minced celery

½ qt. minced onion

¼ green bell pepper, minced

4 garlic cloves, minced

1 bunch parsley, minced, save stems

12 black peppercorns

1 bay leaf

1 thyme sprig

8 coriander seeds

4 allspice berries

2 cups minced tomatoes with juice

1 cup dry sherry

1 ½ qt. fresh shrimp stock

½ qt. Yukon Gold potatoes, small diced

salt and pepper, to taste

1 cup peanut flour

1 cup heavy cream

2 cups raw whole peeled shrimp

½ cup basil leaves

½ cup chopped salted peanuts

dash of cayenne

1. Melt 3 Tbsps. butter in pot until foamy, add onion, celery and bell pepper and sauté until softened. Add garlic and half amount of parsley.

2. Combine peppercorns, bay leaf, thyme, coriander seeds, allspice and parsley stems in a cheesecloth bundle. Add to pot with tomatoes, sherry and stock. Bring to a boil and reduce to a simmer. Cook for 10 minutes and add potatoes, salt and pepper.

3. Mix peanut flour with 2 Tbsps. butter until paste is smooth. Stir peanut flour/butter and cream into simmering soup and simmer for 5 minutes.

4. Add shrimp, pull off heat, cover and let sit until shrimp are cooked through.

5. Ladle into bowls and garnish with basil, chopped peanuts and cayenne.

Recipe and photo: Linton Hopkins/National Peanut Board