Total Time
1hr 20mins
Prep 40 mins
Cook 40 mins

My favorite restaraunt in New Orleans, Bella Luna, did not come back after Katrina. But I was given some of the recipes by Chef Horst Pfiefer and this is one of the best!

Ingredients Nutrition

Directions

  1. Peel shrimp, saving the shells, heads and tails.
  2. Heat up a stock pot and add oil.
  3. Stir in the shells, heads and tails, and roast.
  4. When the color turns reddish add the vegetables and roast.
  5. Now add the tomato paste and roast for a few more minutes, then add the flour and flame it with the Cognac.
  6. Next add the chicken stock, white wine, 2 UPS tomatoes, sour cream, yogurt and bring to a boil.
  7. Lower the heat to a simmer for 20 minutes.
  8. Remove from the heat and pour through a strainer into a blender.
  9. Blend and seson with salt and pepper.
  10. Place a saute pan over medium heat.
  11. Put the corn and shrimp in the pan for blackening.
  12. The corn may pop slightly so be careful.
  13. Remove from heat once the shrimp and corn have good coloring.
  14. Warm soup bowls, add the liquid and garnish with the blackened corn, and shrimp and fresh basil and croutons.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a