Peanut Shrimp Chowder

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.

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.

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.

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

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