Sandra's Shrimp Soup
A Caribbean friend of mine introduced me to this wonderful and refreshing soup, an old family recipe that has been passed on through several generations.
- 1 lb raw King shrimp
- 1½ Tbsp butter
- 1 small yellow onion, finely chopped
- 1 celery stack, finely chopped
- 1 medium carrot, finely chopped
- 2 oz white mushrooms, finely chopped
- ¼–½ tsp cayenne pepper
- ½ cup Esser Sauvignon Blanc
- ¾ cup heavy cream
- 1 Tbsp olive oil
- 1 Tbsp Italian parsley, finely chopped
- Sea salt and fresh cracked black pepper
- Remove the the shells from the shrimp, put the shells in a pan, and cover with cold water. Bring to a boil. Reduce the heat and simmer for 18-20 minutes, then strain and set aside the liquid, discarding the shells.
- Meanwhile, devein the shrimp and set 10-12 aside aside for the garnish, chop the rest into small pieces. Cover with plastic wrap and keep chilled.
- Melt the butter in a large, heavy pan over medium heat, add the vegetables, and cook for 6-8 minutes, stirring frequently, until softened. Season with salt, black and cayenne pepper. Add the wine and let it boil until reduced by half. Pour in the shrimp stock and bring to simmer, cook gently for 12-15 minutes. Add the heavy cream and bring back to a simmer. Finally, add the chopped shrimp and cook for 2-3 minutes, until just cooked through. Remove from heat.
- Heat the olive oil in a skillet until hot and add the reserved whole shrimp. Season with salt and pepper and a touch more cayenne, fry for 2-3 minutes, tossing 2-3 times, until they turn pink and opaque and are just cooked through.
- Ladle the shrimp soup into warmed bowls and garnish with the whole shrimp and a sprinkling of chopped parsley with a dusting of cayenne pepper. Serve immediately.
Serve with a toasted rustic bread or garlic bread.