Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Shrimp; peeled deveined *
12 oz Shrimp shells
2 oz Clarified butter
12 oz Onion; finely diced
1 Clove garlic; minced
2 tb Paprika
3 tb Tomato paste
3 oz Brandy
1 Gallon Fish Stock
16 oz Roux; (see note)
1 qt Heavy cream - heated
4 oz Dry sherry
Tabasco sauce
Worcestershire sauce
OLD BAY SEAFOOD SEASONING

* Reserve shells Saute shrimp shells in butter until color changes;
add onion, cooking until tender; add garlic and saute until aroma,
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;
thicken 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. 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. From Chuck Ozburn.

Browse by categories