You may also like
Categories:
olive oil butter shrimp leeks carrots garlic thyme bay leaf tomato paste cayenne pepper oranges water cream salt thyme
Viewed: 20 - Published at: a year agoIngredients
- 3 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 pound Large Shrimp, Peeled And Deveined, Shells Reserved, Plus 8 Whole Shrimp For Garnish
- 2 whole Leeks, Halved, Washed And Thinly Sliced
- 2 whole Carrots, Peeled And Chopped
- 2 cloves Garlic, Minced
- 6 sprigs Thyme, Tied Together With String
- 1 whole Bay Leaf
- 1/3 cups Tomato Paste
- Cayenne Pepper To Taste
- 2 whole Oranges, Juiced Plus 2 Tablespoons Zest, Keep Aside
- 1/4 cups Dry Sherry
- 1/4 cups Flour
- 3 cups Water
- 2 cups Single Cream (18%)
- 2 pinches Sea Salt And Pepper, To Taste
- 4 sprigs Thyme For Garnish
Method
- 1. Heat olive oil and butter in a large saucepan over medium heat. Once butter is melted and oil is hot, add in the shrimp shells, leeks, carrots, garlic, thyme, bay leaf, tomato paste, cayenne and orange zest. Cook for about 10 minutes or until vegetables have softened and shells are red.
- 2. Add in the sherry and cook for a further 3 minutes. Add in the flour and cook for a couple of minutes longer, stirring with a wooden spoon. Top with the water and orange juice and deglaze the pan, scraping the bits off the bottom of the pan. Add in the single cream and bring just to a boil, reduce heat and simmer for 20 minutes. Add in 1 pound of peeled and deveined shrimp and cook for a few minutes until cooked through.
- 3. Remove from heat and remove shells. Working in batches, run the soup through a processor then pour through a fine sieve and return to a clean pot.
- 4. Meanwhile, saute the remaining 8 shrimp for garnish and set aside.
- 5. Add the pot back over medium-low heat and season. Ladle into four bowls and top with 2 shrimp and a sprig of thyme.
