½ lb shrimp + shrimp skins
10 cups water or seafood stock
1 fish cube (optional)
1 stick of butter
2 large carrots cut in large chunks
½ cup each of diced onion, celery & carrots (mirepoix)
½ cup brandy
½ cup sherry or dry white wine + another1/2 cup reserved
Roux – 3 T butter & 3 T flour
1 c heavy whipping cream
Salt & Pepper
Combine shrimp skins and water/stock and the cut large carrots. Bring to a boil, reduce heat & continue to cook skins for 10 - 15 minutes and carrots are soft. Strain off skins & return broth to the pot reserve the carrots.
During the time that the skins are cooking, sauté the mirepoix in the butter until it softens.
Add softened mirepoix, brandy & sherry/white wine to broth and large reserved carrots and continue to cook.
Combine butter & flour in the emptied mirepoix pan to make a roux. Add dash of pepper & nutmeg and brown roux for about 2 minutes. Add some of broth to roux and continue stirring to avoid lumps.
Take mirepoix and broth mixture and either add to blender to puree or use immersion blender.
Add roux to pureed broth and add 1 Tbs tomato paste.
Add shrimp that has been cut in small pieces to the broth. Continue cooking until the shrimp is cooked. Add whipping cream, the last ½ cup of sherry salt & pepper. Serve & enjoy! J