Rating: 4 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This recipe may take a little work but it taste great. To devein the shrimp use the tip of a sharp knife or a deveiner.


Recipe Summary

16 to 20 servings


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • To make roux: melt 2 cups butter in saucepan over moderate heat. Add 4 cups flour all at ounce, stirring constantly over low heat, for approximately 5 minutes, until roux is a very pale ivory color. Set aside.

  • Using a large stock pot, melt clarified butter and saute shrimp shells until color changes. (To make clarified butter: slowly melt unsalted butter in a saucepan, being careful not to burn. Once thoroughly melted skim off surface of butter, removing milk solids.)

  • Add onion and garlic, cooking until tender, adding more butter if needed. Add paprika, cooking for 10 to 15 minutes. Once paprika is dissolved add tomato paste and mix well.

  • Deglaze pan with brandy; add fish stock and simmer.

  • Thicken soup by adding small amounts of roux, each time mixing thoroughly.

  • Strain soup, pressing shells to extract all liquid.

  • In separate saute pan, saute shrimp in butter and add to soup mixture. Add heated heavy cream, sherry and season to taste using; hot pepper sauce, Worcestershire and seafood seasoning. Stirring well and serve.

Nutrition Facts

528 calories; protein 12.4g; carbohydrates 24.4g; fat 40.5g; cholesterol 155.1mg; sodium 884.7mg. Full Nutrition