Yield: 12 servings
| Measure | Ingredient |
|---|---|
| \N \N | -CHUCK OZBURN (HBWK07A) |
| 1 pounds | Shrimp; peeled, deveined shells reserved |
| 12 ounces | Shrimp shells |
| 2 ounces | Clarified butter; or as needed |
| 12 ounces | Onion; finely diced |
| 1 \N | Garlic clove; minced |
| 2 tablespoons | Paprika |
| 3 tablespoons | Tomato paste |
| 3 ounces | Brandy |
| 1 gallon | Fish Stock |
| 16 ounces | Roux;(see note) |
| 1 quart | Heavy cream; heated |
| 4 ounces | Dry sherry |
| \N \N | Tabasco and Worchestershire sauces to taste |
| \N \N | OLD BAY SEAFOOD SEASONING (optional) |
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.