2 pounds of cleaned raw shrimp
3 tbs of butter
1/4 cup each of chopped carrot, onion and celery
1 minced garlic clove
1 bay leaf
2 tbs minced parsley
1 tbs lemon juice
2 cups of chicken stock
1 cup of fish stock
1 cup of half and half
½ cup of heavy cream
salt and pepper to taste
Worcestershire sauce
½ cup of dry white wine
Minced dill
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Mince 1-1/2 pounds of shrimp and set aside
Over high heat, sauté remaining shrimp with carrot, onion, celery and garlic in butter. Cook about 5 min. Do not over cook.
Remove shrimp, dice and reserve.
Combine minced shrimp, bay leaf, parsley, lemon juice and stocks. Cover and bring to a boil, then simmer for 40 minutes, stir occasionally.
Discard bay leaf.
Puree mixture in a blender and reheat with creams.
Adjust seasonings to taste.
Add wine before serving and garnish with dill.
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