 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 quart water |
1/4 teaspoon liquid crab and shrimp boil |
1 pound uncooked medium shrimp, peeled and deveined |
1/4 cup butter or margarine |
1/4 cup all-purpose flour |
1 tablespoon minced onion |
1/4 cup tomato paste |
1 cup half-and-half |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon curry powder |
dash of red pepper |
cherry tomato slices (optional) |
whole boiled shrimp, peeled (optional) |
Directions:
1. Place water and crab and shrimp boil in a medium Dutch oven; bring to a boil. Stir in 1 pound uncooked shrimp, and cook over high heat 2 minutes. Remove shrimp from cooking liquid with a slotted spoon, reserving 3 1/2 cups cooking liquid; rinse shrimp with cold water. Finely chop shrimp; cover and set aside in refrigerator.
2. Melt butter in a large saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved shrimp cooking liquid; bring to a boil. Cook over high heat, stirring frequently, 15 minutes. Reduce heat, and add chopped shrimp and onion. Simmer 10 minutes.
3. Stir in tomato paste, half-and-half, salt, pepper, curry powder, and red pepper; simmer an additional 3 minutes, stirring frequently. Remove from heat, and cool to room temperature. Cover and chill.
4. Serve soup in chilled soup bowls; garnish with tomato slices and whole peeled shrimp, if desired.
|
|