1.
Peel and devein shrimp, reserving shells. Coarsely chop shrimp, cover and refrigerate.
2.
In a medium pot, heat oilve oil and butter over medium high heat. Add onions, carrot, celery, and reserved shrimp shells. Reduce heat to medium low.
3.
Cool, stirring occasionally until vegetables are tender, approximately 10 minutes.
4.
Add tomato paste and then flour. Cook on low flame for 5 minutes. Stir occasionally, add seafood stock, thyme, bay leaf, orange peel and cream.
5.
Bring to a boil, stir occasionally and reduce heat to simmer and cook for 45 minutes.
6.
Strain the stock through fine mesh sieve, discarding solid and return to pot.
7.
Add salt, pepper and chopped shrimp. Bring to a simmer, and cook just until shrimp turn opaque and pink. Stir it well.
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