Cold Corn Soup with Pineapple & Shrimp Salsa

1. In a large saucepan, combine corn, cream, broth, rice and bring to a boil.
2. Reduce heat to medium and simmer 15 minutes or until rice is cooked, stirring regularly to prevent sticking.
3. Purée in a blender and pass through a sieve.
4. Refrigerate until soup is cold, at least 1 hour.
5. Adjust the consistency of the soup as needed by adding a little cold broth.
6. in a frying pan, melt butter with smoked paprika and fry shrimp until cooked. Cool the shrimp completely.
7. In a bowl, combine diced pineapple, jalapenos, cilantro, onions, lime juice, lime zest and diced shrimp. Adjust seasoning if necessary.
8. Ladle the chilled soup into bowls and add 2 tbsp of Salsa on top and 2 whole shrimps. Serve immediately.

Please note:
Corn soup tends to thicken as it cools, so if you plan to make it ahead of time, you may need to adjust the consistency by adding some
cold vegetable broth before serving.