Kernels of 4 ears of fresh corn (about 3 cups of kernels)
4 cups warm chicken stock
1 tablespoon chopped flat-leaf parsley
1 tablespoons chopped cilantro leaves
Avocado slices, for garnish
In a bowl, combine the shrimp with a couple of pinches of salt and black pepper, a pinch of red pepper flakes, and the paprika, plus a small drizzle of oil, and toss to coat; marinate for a few minutes.
Place a medium soup pot over medium-high heat, and drizzle in about 2-3 tablespoons of the oil; once the oil is hot, add in the shrimp in a single layer (work in batches, if necessary) and allow it to sear on the first side for about 1-2 minutes; then flip over and sear for another minute, or until the shrimp is golden brown; repeat with remaining shrimp, and hold the shrimp in a bowl.
To the same pot add in the butter plus another tablespoon or two of the oil, and once melted together, add in the diced onion, red bell pepper, and celery, and stir to combine; add in a pinch or two of salt and pepper, and sauté for a few minutes until slightly softened.
Add in the diced potato and the garlic and stir, and once the garlic is aromatic, add in the tomato paste and stir to combine, cooking it for a moment.
Add in the corn kernels, then add the warm chicken stock, stir, and allow the soup to very gently simmer, covered, for about 22-25 minutes, or until the potato is tender.
Off the heat, add back into the pot the seared shrimp, along with the parsley and the cilantro, and check to see if any additional salt/pepper is needed (or even red pepper flakes, if you like it spicy); serve with a few avocado slices, if desired.