Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

* 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.

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