• 2 oz onions, fine diced
• 2 oz carrots, fine diced
• 1 oz butter, unsalted
• 1 lb shrimp, shell-on, medium to small
• 1 ea bay leaf, small
• Thyme, fresh, small stem
• 5-6 parsley, fresh, including stems
• 1 oz tomato paste
• 3 oz Brandy, warmed and alcohol burned off
• 6 oz wine, dry white
• 1 qt Shrimp velouté, recipe below
• 2 cups stock, shrimp made from Minor’s Shrimp base
• 1 cup heavy cream
• Chef’s Kitchen Blend to taste
• Old Bay seasoning to taste
• Fresh parsley for garnish

1. Sweat onions and carrots in butter.
2. Add shrimp, bay leaf, thyme, and parsley. Sauté until shrimp turns red.
3. Add tomato paste and cook for 3-5 minutes.
4. Deglaze brandy and burn off alcohol, then add wine and reduce by one half.
5. Remove shrimp and peel and de-vein them. Save meat for garnish and return shells to pot.
6. Add velouté and stock. Simmer for 15 to 20 minutes.
7. Strain soup through fine sieve and return to heat.
8. Warm the cream and add to the soup.
9. Correct seasoning with salt and pepper. Add Old Bay as desired.
10. To serve, ladle soup into bowls and add diced shrimp and parsley.

• Melt 4 oz Mustard Seed Blond Butter roux in heavy bottom non-aluminum sauce over medium heat.
• Prepare 1 quart plus 1 cup shrimp stock made from Minor’s shrimp base according to package by mixing with hot (not boiling) water.
• Whisk stock into roux until smooth and simmer 30 minutes.

• Finely dice 2 parts onion, 1 part carrot, and 1 part celery in small amount of butter.
• Add a quantity of raw shrimp shells or the shell of the appropriate shellfish and sweat with the vegetables.
• Add bay leaf, parsley, cracked black peppercorn, and dried thyme, tied in cheesecloth for a “garni bouquet.”
• Cover with water and simmer for at least one hour or until good flavor develops.
• Strain through cheesecloth or fine chinois.
• Or for best results prepare by using Minor’s shrimp base according to package.

BLONDE ROUX

• Blend equal parts by weight of flour and butter.
• Cook over low heat until lightly cooked but very little color develops.
• (Approximately 1-½ cups of flour to 1 cup of butter)
• Or use Mustard Seed Foods prepared butter roux.