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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Ingredients:
1 lb rock shrimp |
1/2 cup celery, diced |
1/2 cup onion, chopped |
1/2 cup carrot, chopped |
2 ounces butter or 2 ounces margarine |
1/8 teaspoon black pepper (optional) |
1/2 teaspoon curry powder |
3/4 teaspoon chili powder |
1/4 teaspoon thyme |
1/2 teaspoon garlic, chopped |
1/4 cup flour |
1/2 tomato, diced |
1/2 green bell pepper, diced |
1 potato, diced |
parsley, chopped for garnish |
1/2 cup parsnip (optional) |
Directions:
1. Peel the shrimp and boil the shells in 1 gallon water with the scraps from chopping the onion and celery and 2 teaspoons salt.
2. Reduce the liquid to 1/4 or about 1 quart of stock and strain.
3. Blanch the shrimp in the stock.
4. Do not overcook.
5. Strain and reserve shrimp and stock for soup.
6. Saute the celery, carrots and onion.
7. Add black pepper, curry powder, chili powder, thyme and chopped garlic.
8. Add flour and mix well.
9. Gradually add 1 quart of hot shrimp and stock and simmer for about 15 minutes on low heat.
10. Add diced tomato, green pepper and potatoes to stock mixture and continue to simmer until potatoes are tender.
11. Add salt to taste and rock shrimp just before serving.
12. Serve topped with oyster crackers and fresh chopped parsley.
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