Servings: 8

 

 

Ingredients:

 

4 tablespoons unsalted butter, divided into 4 even slabs

 

24 medium-sized shrimp in shells (approximately 45 shrimp per pound), peeled, deveined, shells reserved

 

2 cups carrots, peeled, minced’

 

2/3 cup celery stalks, minced

 

1 medium onion, minced

 

½ cup cooked short-grain white rice

 

2 tablespoons lemon juice

 

3/8 teaspoon salt’

 

Dash freshly ground black pepper

 

¼ teaspoon fresh flat leaf parsley’

 

¼ teaspoon dried thyme

 

¼ teaspoon cayenne pepper

 

1 bay leaf

 

2 tablespoon tomato paste

 

2 cups heavy whipping cream

 

 

Garnishes:

 

Scallion greens


Chives

 

Parsley

 

 

 

Directions:

 

Bring 4 cups of water to a boil in a large stock pot over high heat.

 

While the water is heating, melt 1 tablespoon of butter in a frying pan over medium heat.

 

Add shrimp shells to frying pan. Saute shells until lightly toasted.

 

Add shrimp shells to boiling water, reserving frying pan.

 

Reduce heat under stock pot. Simmer uncovered for 25 minutes. Remove from heat and allow to cool.

 

Heat frying pan used to saute shrimp shells, over low heat and add 1 tablespoon butter. When melted, add onions.

 

Raise heat to medium-low. Saute onions until soft and transluscent. Do not brown.

 

Add carrots and celery to onions. Saute, stirring frequently, until vegetables are very soft. Do not allow them to brown.

 

 

Cook’s Note: The smaller the vegetable pieces, the less time they will take to cook. It is very important that the vegetables are thoroughly cooked. If they are not done to a stage where they could be mashed, they will not blend into the broth properly and there will be a lot of vegetables left in the strainer.

 

 

Set a fine-mesh strainer over a large bowl. Strain shrimp shells, discarding solids.

 

Add cooked vegetables, rice, tomato paste, parsley, thyme and cayenne pepper to broth. Puree until very smooth.

 

Add whole bay leaf and chill broth overnight.

 

 

Day 2:

 

Heat frying pan over medium heat.

 

Place 3 tablespooons butter in frying pan. Allow butter to melt, but not brown.

 

Butterfly the raw shrimp by slicing along the back from top to tail. Place on the frying pan with one side down and curl tail towards top. Saute until barely white.

 

Flip shrimp over, maintaining curved shape. Saute that side until until barely white Remove immediately from heat.

 

Add any butter remaining in the frying pan to broth and stir.

 

Strain broth into a saucepan, discarding any solids and bay leaf.

 

Heat broth over medium heat until it just begins to simmer.

 

Add cream to broth. Heat until it just begins to simmer.

 

Cook’s Note: Do not allow broth to actually come to a full simmer as it may curdle.

 

Place 3 whole shrimp, one on top of the other in the center of a bowl.

 

Insert garnish into center of shrimp so garnish stands up.

 

Gently pour hot broth around shrimp.

 

Serve.