Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-CHUCK OZBURN (HBWK07A) 3 oz Brandy
1 lb Shrimp; peeled, deveined 1 ga Fish Stock
-shells reserved 16 oz Roux;(see note)
12 oz Shrimp shells 1 qt Heavy cream; heated
2 oz Clarified butter; or as 4 oz Dry sherry
-needed Tabasco and Worchestershire
12 oz Onion; finely diced -sauces to taste
1 Garlic clove; minced OLD BAY SEAFOOD SEASONING
2 tb Paprika -(optional)
3 tb Tomato paste

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.

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