Recipe by Dee Licious
My husband's amazing creation... Shrimp, cream, sherry - how can you go wrong with that combo? Warning this is HIGHLY addictive, especially when paired with homemade Cuban bread.
Top Review by livingstonfran
I just wanted to say thank you to Joe for this recipe. My husband loves shrimp in any form and I wanted to do something special for him. He absolutely loved this soup. I could not believe that I could not buy shrimp with heads on to make the shrimp broth. Since I did not have the heads to stew with the shells, I added some more vegetables to the broth that Emril uses in his broth. I used onion, carrot, celery, leeks, and shallots. I also used a full teaspoon of the herbs listed. I tasted the broth after 50 minutes and found that I had to add salt but I did not use as much as stated in the recipe due to our dietary concerns. I continued to reduce the liquid because I had more than what the recipe called for. This helped the flavor and at the end when I added the extra sauteed celery, onion, garlic and shallots, I added a tablespoon of Better than Bullion Chicken Base. Once the shrimp( on which I seasoned with Old Bay) were added, the soup tasted wonderful. My husband and I made this together and we both enjoyed making it and eating it. Thank you again. This one is a keeper.
- 4 lbs shrimp (with heads on)
- 4 quarts half-and-half
- 1⁄4 lb butter
- 3 large shallots
- 5 garlic cloves
- 4 tablespoons Old Bay Seasoning
- 1 teaspoon salt
- 1⁄2 teaspoon thyme
- 1 teaspoon basil
- 1 teaspoon black pepper
- 2 (14 1/2 ounce) cans chicken broth
- 1 cup sherry wine
Directions See How It's Made
- Pull heads off shrimp.
- In 4 quart saucepan put 2 cans chicken broth.
- Put shrimp heads in saucepan with broth.
- Bring to a boil.
- Reduce heat and simmer for 30 minute.
- Remove shrimp heads and discard.
- Reduce liquid (to aprox 12 oz).
- In frying pan saute thinly sliced shallots and crushed garlic with 1 tbsp butter then turn off heat.
- Pour reduced chicken stock (from #7) in 8 quart stock pot then add shallots & garlic and stir, then slowly add sherry and stir, then add half and half while stirring and remaining butter.
- Add all spices and turn burner on low.
- Clean and de-vein shrimp then cut shrimp in half.
- Add shrimp to soup.
- Turn heat up a little (no more than 170 degrees - will curdle if heat is too high. If it does curdle strain out shrimp and put soup in blender and blend on high until re-mixed and smooth then pour back in pot and add shrimp again) and cook for 1 hour stirring occasionally.
- Serve and enjoy!