Ingredients Jump to Instructions ↓

  1. FOR THE SHRIMP STOCK: (makes about 3 quarts)

  2. 1 cup chopped yellow onions

  3. 1 teaspoon salt

  4. 1/2 teaspoon freshly ground black pepper

  5. 1 medium-size lemon, halved

  6. 4 quarts water

  7. Shrimp shells from 3 pounds medium-size shrimp (reserved)

  8. 1/2 teaspoon black peppercorns

  9. 5 sprigs fresh thyme

  10. 4 bay leaves

  11. 6 cloves garlic, peeled


  13. 1 tablespoon olive oil

  14. 2 cups chopped yellow onions

  15. 1 cup chopped celery

  16. 1 cup chopped carrots

  17. 2 1/2 teaspoons salt

  18. 3/4 teaspoon cayenne

  19. 1 teaspoon chopped fresh oregano leaves

  20. 1 teaspoon chopped fresh thyme leaves

  21. 1 tablespoon chopped fresh basil leaves

  22. 2 teaspoons chopped fresh tarragon leaves

  23. 2 bay leaves

  24. 3 tablespoons tomato paste

  25. 1 cup brandy

  26. 1/4 cup (1/2 stick) unsalted butter, at room temperature

  27. 1/4 cup bleached all-purpose flour

  28. 1/2 cup heavy cream

  29. 3 pounds medium-size shrimp, peeled, deveined, and chopped (shells reserved for stock)

  30. 1/2 cup chopped green onions or scallions (green part only)

  31. 1/2 cup chopped fresh parsley leaves

Instructions Jump to Ingredients ↑


  2. In a large stockpot over medium-high heat, heat the olive oil. Add the onions, celery, carrots, salt, and black pepper. Cook, stirring, until the vegetables are soft, about 5 minutes. Squeeze the lemon halves over the pot and add the lemon shells. Add the water, shrimp shells, peppercorns, thyme, bay leaves, and garlic and bring to a boil, then reduce the heat to medium and simmer, uncovered, for 1 hour. Remove from the heat and strain through a fine-mesh sieve, reserving the stock. Set aside.


  4. In a large, heavy Dutch oven or pot, heat the olive oil over medium-high heat. Add the onions, celery, carrots, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne. Cook, stirring, until the vegetables are soft, about 6 minutes. Add the herbs, tomato paste, and brandy and cook, stirring, for 2 minutes. Add the shrimp stock and bring to a boil. Reduce the heat to medium and simmer for 1 hour.

  5. Make the beurre manié by combining the softened butter and flour in a small bowl and kneading it with your fingers until you have a smooth paste. Add the mixture a tablespoon at a time to the pot, whisking after each addition. Cook for 5 minutes, then slowly pour in the cream, whisking constantly. Add the shrimp and stir to mix. Bring to a gentle boil and cook for 15 minutes.

  6. Remove from the heat and stir in the green onions and parsley. Ladle into soup bowls to serve.

  7. Yield : about 12 servings


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