Ingredients:

  • 1 pound shrimp shells and heads, cleaned
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 4 cups water
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups shrimp broth (from above)
  • 1 cup heavy cream
  • 1 tablespoon tomato paste
  • Salt and pepper to taste
  • Fresh parsley, for garnish

Instructions:

  1. Heat olive oil in a large pot.
  2. Add diced onion, carrot, and celery; sauté until softened.
  3. Stir in minced garlic, shrimp shells, bay leaf, and peppercorns.
  4. Pour in water and bring to a boil; then simmer for 30 minutes.
  5. Strain the broth through a sieve and set aside.
  6. In the same pot, melt butter over medium heat.
  7. Whisk in flour to create a roux; cook until pale golden.
  8. Gradually whisk in the strained shrimp broth.
  9. Stir in heavy cream and tomato paste; season with salt and pepper.
  10. Blend the mixture until smooth, using an immersion blender or counter blender.
  11. Adjust seasoning, if necessary.
  12. Ladle into bowls and garnish with fresh parsley.
  13. Serve immediately, with crusty bread if desired.