Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Shrimp - peeled, deveined, Shells reserved

  2. 12 oz 340g Shrimp shells

  3. 2 oz 56g Clarified butter

  4. 12 oz 340g Onion - finely diced

  5. 1 Garlic clove - minced

  6. 2 tablespoons 30ml Paprika

  7. 3 tablespoons 45ml Tomato paste

  8. 3 oz 85g Brandy

  9. 1 Fish stock

  10. 16 oz 454g Roux - seeNote

  11. 1 Heavy cream - heated

  12. 4 oz 113g Dry sherry Tabasco sauce Worcestershire sauce Old Bay Seafood Seasoning

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Roux is made with equal parts of butter and flour (never less than a 40% to 60% ratio) cooked 5 to 8 minutes to lightly brown. Saute shrimp shells in butter until color changes; add onion, cooking until tender. Add garlic and saute until aromatic, adding more butter if needed. Add the paprika, cooking to dissolve and develop color and flavor, 10 to 15 minutes, Add tomato paste and mix well. Deglaze pan with the brandy. Add fish stock and simmer, thickening by adding small amounts of roux, each time mixing thoroughly. Strain, pressing shells to extract all liquid. Saute shrimp in butter and add to soup. Add heavy cream, sherry, sauces and seasoning, stirring to mix well. This recipe yields 20 servings.


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