Ingredients
Scale
- 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
Nutrition
4.62g carbs per serving
Directions
- 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.