Cream of Shrimp Soup
3 tablespoons unsalted butter
1 onion, finely chopped
2 stalks celery, finely diced
1 cup dry white wine
1 cup bottled water
2 cups heavy cream
½ tablespoon dried thyme
1 bay leaf, crumbled
2 pounds shrimp, peeled and deveined
Sea salt and fresh ground black pepper to taste
2 teaspoons Frank Davis Garlic Hot Sauce
1 tablespoon Worcestershire Sauce
1-2 teaspoons Frank Davis Seafood Seasoning to taste
1 tablespoon parsley, chopped
In a large saucepan, melt the butter over medium heat.
Then drop in the onion and celery and sauté them until the onion becomes translucent (which should take about 2 to 4 minutes).
Next, stir in the white wine, the water, the cream, the thyme, the bay leaf, and all but a handful of the shrimp.
Now bring everything to a boil.
Then reduce the heat, cover the pan, and simmer everything gently for about 20 minutes.
At this point, in small batches puree the mixture in your food processor.
Then return the soup to the saucepan and season with the salt, the pepper, the garlic hot sauce, the Worcestershire sauce, and the Frank Davis Seafood Seasoning.
Finally, cut the remaining handful of shrimp into small chunks and add them to the soup.
All that’s left is to simmer the concoction gently until the chunks of shrimp turn pink and are cooked through, probably 2-3 minutes.
Garnish with parsley when served.
