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Roux
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
S&P
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