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1/2 cup butter

3/4 cup all purpose flour

1/2 cup chopped yellow onion

1/4 cup chopped celery

1/4 cup chopped green bell pepper

2 cloves garlic,minced

1/2 tsp Old bay seasoning

2 cups half -half

8 1/2 cups Shrimp Stock,recipe follows

1/4 cup brandy

5 tbsp tomato paste

1 tsp smoked paprika

1 pound peeled and deveined large fresh shrimp

Garnish: dry sherry, chopped fresh parsley

French bread

1. In a large Dutch oven, melt butter over medium heat. Add flour and cook, stirring constantly, 6 minutes. Stir in onion,celery, bell pepper, garlic, and Old Bay. Cook, stirring constantly, 7 minutes.

2. In the container of a blender, combine onion mixture and half-half. Blend until smooth and return to Dutch oven.

3. Add shrimp stock, brandy, tomato paste, and smoked paprika. Bring to a boil over medium high heat, then reduce heat and simmer 35 to 40 minutes. Add shrimp and cook until shrimp are pink and firm, 8 to 10 minutes. Garnish with a drizzle of sherry and chopped parsley, if desired. Serve with French bread.




10 cups water

SHells from 5 pounds peeled shrimp

3/4 cup chopped yellow onion

1/3 cup chopped celery

1/3 cup chopped green bell pepper

1/3 cup dry white wine(optional)

1/4 cup rough chopped parsley leaves and stems

2 tsp whole black peppercorns

1 tsp Old Bay seasoning

1. In a stockpot, combine 10 cups water,shells,onion,celery,bell pepper, wine, parsley, peppercorns, and old bay . Bring to a boil over medium high heat, then reduce heat and simmer, uncovered, 1 hour. Strain through a fine wire-mesh strainer, discarding solids.Refrigerate up to 3 days or freeze for 3 months.

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