|
|
|
|
15 servings
Ingredients:
3/4 cup butter1 1/3 cups all-purpose flour3 quarts seafood stock salt and pepper to taste1 1/2 pounds medium shrimp - peeled, deveined and shells reserved1 pound onions, minced1/4 cup butter2 cloves garlic, minced3 tablespoons paprika1/4 cup tomato paste3 fluid ounces brandy1 quart heavy cream, heated3 dashes hot pepper sauce3 dashes Worcestershire sauce1/2 teaspoon Old Bay Seasoning TM1/2 cup dry sherry
Instructions:
In a large saucepan over medium heat, combine 3/4 cup butter and flour. Cook, stirring, until flour taste disappears, about 7 minutes. Stir in seafood stock and season with salt and pepper. Simmer 15 minutes, then remove from heat and set aside.In a large saucepan over medium heat, cook shrimp shells and onion in 1/4 cup butter until onion is translucent. Stir in garlic, paprika and tomato paste and cook until brown. Stir in brandy and light it on fire. Let it simmer until reduced and thickened. Stir in reserved stock, reduce heat and simmer 45 minutes. Strain through a fine mesh or cheesecloth.Return strained mixture to a simmer in the saucepan. Pour in cream.Dice shrimp and cook until opaque in a medium skillet over medium heat. Stir into soup and simmer 5 minutes. Season with pepper sauce, Worcestershire and Old Bay. Stir in sherry just before serving.
|
|
|
