Cream of Shrimp Soup

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READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 1 T olive oil over medium heat in a large saucepan.
  • Add reserved shrimp shells and saute'stirring for 5 minutes.
  • Add stock, vermouth, and bay leaf.
  • Bring to a boil, reduce heat and simmer 25 minutes.
  • Strain stock into a bowl.
  • Heat remaining T olive oil in the same saucepan over medium heat.
  • Add onion, carrot, and garlic, saute' 5 minutes.
  • Add tomatoe paste and cayenne, blending well.
  • Add tomatoes with juices and shrimp stock.
  • Simmer 5 minutes.
  • Melt butter in a large skillet over medium heat and add shrimp.
  • Saute 2 minutes.
  • Remove from heat.
  • Add brandy and carefully ignite.
  • After the flames subside, return pan to heat and saute shrimp 2 more minutes, or until cooked through.
  • Place 6 shrimp in a bowl and set aside.
  • Mix remaining shrimp into soup.
  • Add cream to skillet, bring to boil and add to soup.
  • In a food processor or blender, puree soup in batches.
  • Strain through a coarse sieve, set over a large saucepan, pushing through most of the solids with a wooden spoon.
  • Bring to a simmer.
  • Season to taste.
  • Ladle into bowls, topping each bowl with 1 reserved shrimp.
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