Ingredients:

  • 2 pounds (900g) large shrimp, shells and heads (if available) reserved, shrimp meat set aside
  • 1 tablespoon (15ml) olive oil
  • 1 large onion, chopped (approx. 1 cup)
  • 2 carrots, chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 6 cups (1.4 liters) water
  • 1 teaspoon tomato paste
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black peppercorns
  • Pinch of cayenne pepper (optional)
  • 4 tablespoons (60ml) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (950ml) shrimp stock (from above)
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) dry sherry (optional)
  • 1/4 teaspoon paprika
  • Salt and freshly ground black pepper to taste
  • Reserved cooked shrimp meat, chopped (from above)
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions:

  1. Peel and devein the shrimp, reserving the shells and heads. Chill the shrimp meat.
  2. Spread the shells on a baking sheet and roast at 350°F/175°C for 10-15 minutes, until fragrant and slightly browned. This is crucial for a deeply flavourful stock.
  3. Heat olive oil in a large stockpot over medium heat. Add onion, carrots, and celery; sauté until softened. Add garlic and tomato paste; cook for 1 minute more.
  4. Add roasted shrimp shells to the pot. Deglaze with white wine, scraping up any browned bits from the bottom of the pot. Add water, bay leaf, thyme, peppercorns, and cayenne pepper (if using). Bring to a boil, then reduce heat and simmer for 30 minutes.
  5. Strain the shrimp stock through a fine-mesh sieve or cheesecloth-lined colander, discarding the solids. Press on the solids to extract as much liquid as possible.
  6. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until a smooth roux forms. Do not brown the roux excessively.
  7. Gradually whisk in the shrimp stock, ensuring no lumps form. Bring to a simmer and cook for 10-15 minutes, until slightly thickened.
  8. Stir in heavy cream, sherry (if using), and paprika. Season with salt and pepper to taste. Heat through, but do not boil.
  9. Carefully transfer the soup to a blender (in batches) or use an immersion blender to purée until smooth and velvety.
  10. Stir in the chopped, cooked shrimp meat. Heat through gently. Ladle into bowls and garnish with fresh parsley. Serve with lemon wedges.