Directions:
- In a large saucepan over medium heat, combine 3/4 cup butter and flour. Cook, stirring, until flour taste disappears, about 7 minutes. Stir in seafood stock and season with salt and pepper. Simmer 15 minutes, then remove from heat and set aside.
- In a large saucepan over medium heat, cook shrimp shells and onion in 1/4 cup butter until onion is translucent. Stir in garlic, paprika and tomato paste and cook until brown. Stir in brandy and light it on fire. Let it simmer until reduced and thickened. Stir in reserved stock, reduce heat and simmer 45 minutes. Strain through a fine mesh or cheesecloth.
- Return strained mixture to a simmer in the saucepan. Pour in cream.
- Dice shrimp and cook until opaque in a medium skillet over medium heat. Stir into soup and simmer 5 minutes. Season with pepper sauce, Worcestershire and Old Bay. Stir in sherry just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 560.07 Kcal (2345 kJ) | ||
| Calories from fat | 402.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.67g | 69% | |
|---|---|---|---|
| Cholesterol | 145.86mg | 49% | |
| Sodium | 885.2mg | 37% | |
| Potassium | 221.57mg | 5% | |
| Total Carbs | 27.46g | 9% | |
| Sugars | 1.87g | 7% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 9.25g | 19% | |
| Vitamin C | 3.9mg | 6% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1mg | 6% | |
| Calcium | 72.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 148.46 Kcal (622 kJ) | ||
| Calories from fat | 106.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.84g | 69% | |
|---|---|---|---|
| Cholesterol | 38.66mg | 49% | |
| Sodium | 234.64mg | 37% | |
| Potassium | 58.73mg | 5% | |
| Total Carbs | 7.28g | 9% | |
| Sugars | 0.5g | 7% | |
| Dietary Fiber | 0.54g | 8% | |
| Protein | 2.45g | 19% | |
| Vitamin C | 1mg | 6% | |
| Iron | 0.3mg | 6% | |
| Calcium | 19.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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