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Serves 2, serve with warm baguettes.

Roux
4 TBSP flour
4 TBSP olive oil

½ pound uncooked de-veined shrimp (with head and shell) about 8 large shrimp or 10 medium, chop into ½ inch pieces
1 carrot (shredded), 1 carrot cut into inch pieces
1 celery stick (finely chopped), 1 celery cut into inch pieces
½ yellow onion (finely chopped), ½ onion cut into inch pieces
½ small leek, white part
2 garlic cloves
1 tsp peppercorn
2 TBSP tomato paste
dash of lemon juice
3 ½ cups water
1 – 8 oz. clam juice
S&P
2 Pinch of fresh thyme
1 bay leaf
Pinch of Cayenne
Pinch of dried tarragon
Dash of Worcestershire

Make shrimp stock: In a sauce pot add the shrimp heads and shells, peppercorns, large chopped carrot, celery, onion, leek, 1 smashed garlic, bay leaf, thyme, S&P, water and clam juice. Cook on medium low for about 30 minutes. Strain the stock and let cool.

Make the roux: In the soup pot, heat the oil then add the flour and whisk until the roux turns a dark oak color. Add the finely chopped onions, carrots and celery and sauté for several minutes, add the fish stock one cup at a time and mix. Add tomato paste, garlic clove, salt and pepper. Cook in a slow boil for 20 minutes. Add half the shrimp and cook for 10 minutes. With a hand blender, puree the stock. Cook on low for 30 minutes.

Add the thyme, tarragon, Worcestershire, lemon and the remaining chopped shrimp and simmer another 15 minutes. The soup should be allowed to reduce and to thicken.

As of 1/4/26