16 each (454g) large shrimp, peeled and deveined (save the shells)
1/4 cup (56g) fresh whole butter (half a stick), divided
1 each (0g) bay leaf
2 tbsp (30.5g) lemon juice, freshly squeezed
2 1/2 cups (592.5g) water
1 small (70g) onion, peeled and diced
4 each (12g) garlic cloves, minced
1/2 cup (104g) brandy
1 medium (91g) tomato, diced
1 small (74g) red bell pepper, seeded and diced
2 tsp (2g) fresh thyme, chopped
2 cups (476g) cream, heavy whipping
salt and fresh cracked pepper, to taste
Melt 1 tbsp of butter over medium heat in a small stock pot.
Add the shrimp shells and cook until they are bright red and the ammonia odor from the shells has been removed. Stir quickly, as they will burn. About 3 to 4 minutes.
Add the bay leaf, lemon juice and water.
Simmer for about 30 minutes, or until the water has reduced to approximately 1 cup.
Strain and reserve the liquid. Throw away the shells.
In a medium soup pot, over medium heat, sweat the onions and garlic with 1 tbsp butter. Stir until translucent. About 3 minutes.
Add the brandy and cook for 3 more minutes. May catch fire, so be careful. The flame will not last long and won't burn terribly hot, but it can be a quick pop of flame.
Add the shrimp stock, tomatoes, peppers, thyme and a little salt and pepper. Let simmer for about 20 minutes.
Add the cream to the soup base and bring to JUST before it simmers. It should be hot, but never boil.
While the cream is heating in the soup, quickly sauté the shrimps over high heat in the 2 remaining tbsp of butter. Season the shrimps with salt and pepper. Saute for about 3 minutes. They should still be very slightly translucent and not overcooked or rubbery. Take the hot shrimps and lock them into pairs, as garnish. You should have 8 pairs of interlocked shrimps.
Add the soup to a blender and puree. Season with salt and pepper.
Divide the soup into eight warmed soup bowls and garnish with shrimp.
4.62g carbs per serving