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Ingredients
- 2 lb shrimp in shells
- 1 c butter
- 1 c minced onions
- garlic powder
- 6 oz tomato paste
- 1 T paprika
- 1/4 c sherry
- 3/4 c flour
- 3 qt seafood stock
- 3 1/4 c heavy cream
- Cooked, diced shrimp
Preparation
Step 1
Rinse shells & drain. Heat butter over medium-high heat. Add shells and cook 10-12 minutes. Add onions and cook 5-6 minutes. Add garlic 1 minute. Add tomato paste & paprika 3-4 minutes. Add sherry until cooked away 5 minutes. Add flour to make roux 6-8 minutes. Add stock (can also add what was left from cooking shrimp--let stand so Old Bay is at bottom--don't add Old Bay) and cream. Work out lumps. Boil-simmer 45 minutes. Puree solids and strain through wire mesh. Add cooked, diced shrimp.