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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a delicious soup that can be served as a first course, main dish or even lunch. Even though it has a some cream, it only averages out to 2 T per person. So, it isn't that rich! Other shellfish could be easily substituted. Ingredients:
2 tablespoons olive oil |
1 lb medium raw shrimp, peeled,deveined,shells reserved |
4 cups fish stock or 4 cups bottled clam juice |
1 cup dry white vermouth |
1 bay leaf |
1 chopped onion |
1 carrot, scraped and chopped |
2 cloves garlic, chopped |
3 tablespoons tomato paste |
1/4 teaspoon cayenne pepper |
1 (14 1/2 ounce) can diced tomatoes |
1 tablespoon butter |
3 tablespoons brandy |
3/4 cup whipping cream |
Directions:
1. Heat 1 T olive oil over medium heat in a large saucepan.
2. Add reserved shrimp shells and saute'stirring for 5 minutes.
3. Add stock, vermouth, and bay leaf.
4. Bring to a boil, reduce heat and simmer 25 minutes.
5. Strain stock into a bowl.
6. Heat remaining T olive oil in the same saucepan over medium heat.
7. Add onion, carrot, and garlic, saute' 5 minutes.
8. Add tomatoe paste and cayenne, blending well.
9. Add tomatoes with juices and shrimp stock.
10. Simmer 5 minutes.
11. Melt butter in a large skillet over medium heat and add shrimp.
12. Saute 2 minutes.
13. Remove from heat.
14. Add brandy and carefully ignite.
15. After the flames subside, return pan to heat and saute shrimp 2 more minutes, or until cooked through.
16. Place 6 shrimp in a bowl and set aside.
17. Mix remaining shrimp into soup.
18. Add cream to skillet, bring to boil and add to soup.
19. In a food processor or blender, puree soup in batches.
20. Strain through a coarse sieve, set over a large saucepan, pushing through most of the solids with a wooden spoon.
21. Bring to a simmer.
22. Season to taste.
23. Ladle into bowls, topping each bowl with 1 reserved shrimp.
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