Recipe by Trinkets
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!
- 2 lbs shrimp
- 5 celery ribs, cut into medium pieces
- 4 carrots, cut into medium pieces
- 2 large onions, cut into medium pieces
- 4 garlic cloves, chopped
- 2 tablespoons olive oil
- 1 cup white wine
- 1 ounce cognac
- 3 tablespoons tomato paste
- 1 quart chicken stock
- 1 1⁄2 cups fat free sour cream
- 1 1⁄2 cups nonfat yogurt, plain
- 3 tablespoons flour
- 2 cups tomatoes, diced
- 1 cup corn, fresh from the cob
- 1 cup crouton, freshly baked
- 1⁄4 cup fresh basil, chopped
Directions See How It's Made
- Peel shrimp, saving the shells, heads and tails.
- Heat up a stock pot and add oil.
- Stir in the shells, heads and tails, and roast.
- When the color turns reddish add the vegetables and roast.
- Now add the tomato paste and roast for a few more minutes, then add the flour and flame it with the Cognac.
- Next add the chicken stock, white wine, 2 UPS tomatoes, sour cream, yogurt and bring to a boil.
- Lower the heat to a simmer for 20 minutes.
- Remove from the heat and pour through a strainer into a blender.
- Blend and seson with salt and pepper.
- Place a saute pan over medium heat.
- Put the corn and shrimp in the pan for blackening.
- The corn may pop slightly so be careful.
- Remove from heat once the shrimp and corn have good coloring.
- Warm soup bowls, add the liquid and garnish with the blackened corn, and shrimp and fresh basil and croutons.