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4 TBSP flour
4 TBSP butter
½ pound uncooked shrimp (tails on are good)
1 TBSP butter
1 carrot (shredded)
½ yellow onion (finely chopped)
4 scallions (chopped)
1 garlic clove (minced)
1 Roma tomato (cut a cross on top and bottom, place in boiling water 1 minute to remove the skin, cut length ways into quarters and remove the seeds, finely chop the pulp)
4 cups fish stock or with shrimp head and tail make your own shrimp stock
Pinch of fresh thyme
Pinch of cayenne
Pinch of dried tarragon
Make the roux to an oak color, add the onions and salute a few minutes, add the rest if the vegetables, tomato and sauté several minutes, add the fish stock one cup at a time and mix.
Set six shrimp off to the side. With the remaining shrimp chop them and add to the pot.
Bring to a boil then reduce heat. With a hand blender blend the soup ingredients.
Cook on low for ¾ hour.
Add the thyme, salt and pepper and the tarragon and simmer 15 minutes.
15 minutes before serving in a separate small fry pan, melt 1 TBSP butter, sauté’ the whole shrimp with a tad salt and pepper.
In a bowl, plate the soup and then add the sautéed shrimp in the center of the bowl.
Serves 2, serve with warm baguettes.
As of 1/8/23