THE INGREDIENTS LIST:
4 Tbsp.Of Unsalted Butter.
500 grams.Of large peeled Shrimp.
2 Seafood Bouillon Cubes; dissolved in 4 cups of water.
2 Bay Leaves.
8 Green Onions: sliced.
2 medium Carrots; chopped.
2 medium ribs Celery; chopped.
3 Garlic cloves; chopped.
1½ Tsp.Of Sweet Paprika, Old Bay Seasoning.
1 Tsp.Of Dried Thyme.
½ Tsp.Of Cayenne pepper.
Salt & Ground Black Pepper to taste.
2 Tbsp.Of Tomato Paste.
¼ Cup.Of All Purpose Flour.
¼ Cup.Of dry white wine.
2 Cups.Of Heavy Cream.
8-oz.Of Lump Crab Meat.
Over medium-high heat, melt 1 tablespoon of butter in a Dutch oven or large heavy pot. Add the shrimp shells and cook them in the pan, stirring often, for about 2 to 3 minutes, until they get a light brown color.
Mix the water and bay leaves with the bouillon cubes. Bring to a low boil. Turn down the heat to keep a gentle simmer going for 15 minutes. Put the shells in the trash and strain the stock into a large bowl.
Put the stock in a large measuring cup that holds 4 cups. There should be about 3 3/4 cups of stock. If not, add water until you get 3 3/4 cups. Set aside.
Put the pot back on the stove and use medium heat to melt 1 tablespoon of butter in it. Salt and pepper to taste, then add the shrimp.
Over the next 3–4 minutes, cook over medium heat, stirring regularly, until the meat is opaque. Use a big spoon with a slot to move the shrimp to a plate. Set shrimp aside, keeping 4-6 shrimp for garnish. The rest will go back into the soup in step 6.
Over medium heat, melt the last two tablespoons of butter in the pot. Add the carrots, celery, and onions (only the white and light green parts). About 5–6 minutes, stirring every so often, until the vegetables are soft. Add the garlic, paprika, Old Bay, and cayenne. Add 34 teaspoons of salt and 14 teaspoons of pepper to taste. Cook until fragrant, about 1 minute.
Add thickeners and wine: Add the tomato paste and cook, stirring, for about 2 minutes, or until the paste is caramelized. Sprinkle the flour over the vegetables, and cook for 2 minutes while stirring.
Toss in the brandy and sherry and scrape the brown pieces off the bottom of the pan with the back of a wooden spoon. Cook until almost all of the brandy or sherry is gone.
Slowly whisk in the seafood stock that you set aside. Keep whisking as you add the stock to the pan to keep it from clumping. Bring soup to a simmer, then turn down the heat to keep it there. Cook, stirring every now and then, for 15 minutes.
Stop the cooking and put the shrimp in the pot (minus the shrimp you are reserving for garnish). Use an immersion blender to puree the soup, or put the soup in small batches into a high-powered blender.
Turn the heat back to medium-low and stir in 1 12 cups of the cream.