Add 1 tbsp oil to large pot over med heat. Add 1 lb shrimp & cook 2 mins. Transfer to bowl, then drain juices & reserve. Coarsely chop shrimp.
1
Heat 2 tbsps oil in pot over high heat. Add shrimp shells & sauté for 4 mins. Add 1 sliced onion, 1 large celery stalk (sliced), 1 small sliced carrot
2
Add 1 garlic head, cut in half, 1 sliced tomato, 2 sprigs tarragon, 6 sprgs thyme, 2 bay leaves, 8 black peppercorns, 1/4 cup brandy, & 1/2 cup Sherry
3
Boil for about 4 mins. Add 4 cups seafood stock & any reserved shrimp juices. Boil over med heat for 25 mins. Strain soup in large bowl.
4
Return broth to saucepan, then whisk 1/4 cup tomato paste into soup. Simmer 3 mins over med heat. Whisk together 2 tbsp cornstrach & 2 tbsp water.
5
Remove soup from heat. Add 3/4 cream & cornstarch to soup. Return to heat and cook over med high for 3-5 mins.
6
Stir in chopped shrimp and 2 tbsps dry sherry, heat 1-2 mins over meat heat. Ladle soup into bowls & garnish with chives & pepper. Drizzle with cream.
7
ENJOY! For more recipes, visit 40Aprons.com!
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