Start by chopping 1 large onion, 1 bell pepper, 2 stalks of celery, and a couple of cloves of garlic. Remove the kernels from 2 ears of fresh corn and finely chop some fresh parsley for garnish. Meanwhile, chop 4 ounces of bacon and season 1 pound of medium raw shrimp (peeled and deveined) with Cajun seasoning.

In a large Dutch oven over medium heat, add the chopped bacon. Cook it until it’s crispy, about 6-8 minutes, allowing the delicious fat to render. Once done, use a slotted spoon to remove the bacon and drain it on paper towels. Reserve 1 tablespoon of the bacon grease in the pot.

With the reserved bacon grease still in the pot, add your diced onions, bell pepper, and celery. Sauté over medium heat for about 5-7 minutes, or until softened and fragrant. Add the minced garlic and cook for an additional minute.

Pour in ½ cup of sherry cooking wine to deglaze the pot, scraping up the browned bits from the bottom. Let it simmer until the alcohol evaporates, about 1-2 minutes.

Reduce heat to low and add 2 tablespoons of butter. Once melted, stir in ¼ cup of all-purpose flour to create a roux. Cook for about 5 minutes, stirring constantly until thickened.

Slowly whisk in 4 cups of shrimp stock and 1 cup of water. Bring to a gentle boil, then reduce to low heat and let simmer uncovered for 20 minutes.

After 20 minutes, add the seasoned shrimp and fresh corn to the pot. Pour in 1 cup of heavy cream, stirring well, and let simmer for another 5 minutes.

Taste and adjust seasoning with salt, black pepper, or more Cajun seasoning if desired. Garnish with remaining fresh parsley and some green onions.