Ingredients
- 1 pound shrimp with shells
- 1 tablespoon olive oil
- 1 celery rib chopped
- 1 small carrot chopped
- 1 small onion chopped
- 2 cloves garlic smashed
- 1 bay leaf
- 1/4 teaspoon black peppercorns
- Salt to taste
- 4 cups water
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine or additional shrimp stock
- 2 cups shrimp stock from shells and vegetables
- 1 tablespoon tomato paste
- 1 cup heavy cream
- 1 teaspoon Creole seasoning
- Freshly ground white pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Peel the shrimp and set aside for later; reserve the shells. In a pot over medium heat, add olive oil and then the shrimp shells, chopped celery, carrot, onion, garlic, bay leaf, and peppercorns with a pinch of salt.
- Sauté for about 5 minutes. Pour in water, bring to a boil, then reduce heat and simmer for 15 minutes. Strain the stock into a bowl and discard solids.
- In a large pot, melt butter over medium heat. Stir in flour and cook for about 1 minute to form a roux. Slowly whisk in the white wine, then add the strained shrimp stock and tomato paste. Let the mixture simmer for 10 minutes until it thickens slightly.
- Stir in heavy cream and season with Creole seasoning, additional salt, and freshly ground white pepper. Optionally, partially blend the soup with an immersion blender to thicken it.
- Add the reserved shrimp (if raw, cook for 2-3 minutes until pink; if already cooked, just warm through) and heat gently without boiling. Serve hot, garnished with parsley.