Description
Wonderful recipe that takes some time to prepare but is the best you’ll have! You’ll be able to impress your guests with a flambe at a point in the preparation. Adjust the seasonings to your taste.
Ingredients
- ¾ cup butter
- 1 ⅓ cups all-purpose flour
- 3 quarts seafood stock
- salt and pepper to taste
- 1 ½ pounds medium shrimp – peeled, deveined and shells reserved
- 1 pound onions, minced
- ¼ cup butter
- 2 cloves garlic, minced
- 3 tablespoons paprika
- ¼ cup tomato paste
- 3 fluid ounces brandy
- 1 quart heavy cream, heated
- 3 dashes hot pepper sauce
- 3 dashes Worcestershire sauce
- ½ teaspoon Old Bay Seasoning TM
- ½ 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.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 15