This recipe makes about a quart and a half.
- 1 Lb. Shrimp, peeled, de-veined, diced to ½-inch. Save the shells for stock
- 3 Cups Water to make shrimp stock
- 4 Tbsp. Vegetable oil
- 1 Cup Onions, diced small
- ½ Cup Celery, diced small
- ½ Cup Carrots, diced small
- 3 Tbsp. Tomato paste
- 1/3 Cup All-purpose flour
- 2 Cups Half and Half, heavy cream or substitute milk
- To taste salt, pepper, sugar, sherry or brandy and Tabasco to taste
- Place shrimp shells and water in pot and bring it to a boil. Turn down to a simmer and cook for about 10 minutes. Strain and reserve shrimp stock.
- In heavy-bottomed soup pot, add the butter, pork fat, onions, celery and carrots. Cook over medium heat for about three minutes, until vegetables are softened and sweet smelling. Add the tomato paste and cook for one minute. Add the flour and cook, stirring for one minute. Now, gradually pour in the reserved shrimp stock while whisking to make a smooth sauce.
- Simmer for 15 minutes, until the vegetables are tender. Puree in a blender or use a hand immersion blender until smooth. Stir in the half and half and shrimp and simmer for two minutes just to cook shrimp through. Season to taste with salt, pepper, sugar, sherry or brandy and Tabasco to taste.
- If the soup is too thin for you, simmer for a few minutes more to thicken. If soup is too thick for you, add more milk or water. Serve in warm bowls and garnish with a cooked shrimp. Enjoy!