My husband and I really like this (and he is fussy). I have already made it several times. I bought some frozen Lobster pieces at Costco this week and I am going to try it with Lobster next.
I used frozen raw shrimp from
Costco. The recipe I based this on used
unpeeled raw shrimp for making shrimp stock using the shrimp peel. The Costco shrimp only have a tail but it was
fine.
SHRIMP STOCK
Remove the tails (and peels if you have them) from one pound of
shrimp. Put the tails in a saucepan
with:
2 ½ C. water
1 T. dry onion flakes
10 grinds of fresh pepper
1 tsp. salt
1 T. olive oil
2 T. fresh or 1 T. dry parsley
2 dry bay leaves
Simmer for 20 minutes.
While the stock is cooking in a Dutch oven size pot add:
2 T. butter
3 T. grated fresh onion
3 cloves grated garlic
Stir fry until it starts to brown
Add:
2 Stalks grated celery (throw away
the strings that won’t grate)
4 T. flour
1 small can of tomato sauce
2 ½ C. milk
½ Cup cream
1/3 C. cooking Sherry (can
purchase in the grocery store in Utah)
4 large fresh basil leaves minced or 1
tsp. dry basil leaves
Hot sauce or cayenne to taste
Stir all these ingredients together
and bring to a boil. Simmer for 10
minutes. Blend with an immersion
blender. Strain the shrimp stock (remove the bay leaves and add to your soup
for the remaining cooking) and add to the pot. Correct the salt to taste. Add 10-15 more grates of pepper. Add ½ c. Orzo or Israeli Couscous (optional) and simmer
for 5 more minutes. Cut each
shrimp into 3-4 pieces and add to the pot.
Bring to a boil and simmer for 2 more minutes. Serve with chopped green onions if
desired. Makes 4-6 servings.
