Rating: 4.5 stars 4.4
87 Ratings
  • 5 star values: 55
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2

Mildly spicy seafood soup. You could substitute an equal amount of crab meat or cooked sliced lobster for the shrimp. Use dry sherry to flavor instead of brandy if you make this substitution.

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large pot over medium heat. Stir in the onion, celery, and garlic, and cook 5 minutes, or until tender. Mix in flour, curry powder, paprika, and tomato paste. Gradually stir in chicken stock. Bring to a boil. Reduce heat to low, and simmer 15 minutes.

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  • Stir shrimp into the pot, reserving a shrimp to place on top of each serving. Mix in cream. Season with salt and pepper, and divide into servings. Pour an equal amount of brandy into each serving. Sprinkle with green onions, and top with reserved shrimp.

Nutrition Facts

276 calories; protein 12g; carbohydrates 9.5g; fat 16.8g; cholesterol 115.9mg; sodium 781.1mg. Full Nutrition
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