Spanish Style Garlic Shimp and Potatoes

Spanish Style Garlic Shimp and Potatoes
Serves 2-3

1 lbs shrimp
4 cloves garlic, minced
1 large shallot, sliced
3 yukon gold potatoes, diced
Olive oil
3 Tbs Mayo
Juice of 1 lemon
Salt, pepper, paprika
Parsley

Potatoes:
Saute potatoes and 3/4 of the shallot in olive oil until crispy and done. Mix 3 cloves of garlic with mayo, salt, pepper, some paprika, and 1 Tbs lemon juice. Dress potatoes with aoili and 1 Tbs chopped parsley and keep warm.

Shrimp:
Season shrimp with salt, pepper, and paprika. Start a very hot pan with olive oil and rest of the shallot and one clove of minced garlic, Once softened and pan is back to high heat, add shrimp. Cook over high heat until shrimp are done. Deglaze pan with a squeeze of lemon juice, add about 1 Tbs parsley.

Serve all together with salad.

Corn Chowder with Shrimp and Bacon

Corn Chowder with Shrimp and Bacon
Serves 4

6 slices bacon, lardons
6 cups fresh corn kernels (or about 24oz frozen)
1 chopped fennel bulb
2 smaller yellow squash, diced
2 cups cubed potatoes
4 cups chicken broth
8oz Small shrimp, raw
1/2 cup cream
Pinch cayenne, cumin
2 scallions, sliced thin
preparation

Saute bacon in a soup pot until crispy. Remove.
Re-heat the bacon fat and saute the vegetables for 5 minutes. Season. Add stock and simmer until potatoes are done, about 15-20 minutes.
Blend 3+ cups of the soup and add back to the pot. Add shrimp and cream and spices and simmer until shrimp are cooked. Season and add scallions and fennel fronds and bacon to finish.