Categories: Soups and Stews

Ingredients

• 4 tablespoons unsalted butter
• 2 pounds medium-large (31 to 40 per pound) shrimp, peeled and shells reserved, shrimp deveined and chopped
• 2 onions, chopped
• 2 carrots, peeled and chopped
• 2 celery ribs, chopped
• 1/2 cup all-purpose flour
• 6 tablespoons tomato paste
• 2 garlic cloves, minced
• 2 cups dry white wine
• 6 cups water
• 2 sprigs fresh thyme
• 2 cups heavy cream
• 1 tablespoon dry sherry
• Salt and pepper

Directions

1. Melt butter in Dutch oven over medium heat. Cook shrimp shells until spotty brown, about 5 minutes. Add onions, carrots, and celery and cook until browned, 6 to 8 minutes. Stir in flour and cook, stirring constantly, until golden, about 2 minutes. Add tomato paste and garlic and cook until fragrant and paste begins to darken, about 2 minutes. Stir in wine and simmer, scraping up any browned bits, until thickened, 2 to 3 minutes. Add water and thyme and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 30 minutes.

2. Strain contents of pot through fine-mesh strainer into large saucepan, pressing on solids to extract as much liquid as possible; discard solids. Stir in cream and sherry and bring to simmer. Off heat, add chopped shrimp, cover pot, and let sit until shrimp are cooked through, about 5 minutes. Season with salt and pepper to taste, and serve.

Email to a friend | Print this recipe | Back