4 cups homemade chicken broth (or canned if you don’t have any made)

6 cups water

2 tablespoons butter

1 small onion, chopped

3 cloves garlic, chopped

1/4 cup flour

Pinch of cayenne pepper

1/2 cup milk

1/4 cup tomato paste

Salt and pepper to taste

 

Melt the butter in a large pot, add onions, garlic, and flour, and cook for a minute or so. Add chicken broth and water. Stir until the flour dissolves into the liquid. Drop in the shrimp shells and bring it to a boil. Cook for about 10 minutes, then scoop out the shrimp shells and discard. Add cayenne pepper, tomato paste, and shrimp, and cook for 5 more minutes. Scoop out the shrimp with a slotted spoon, and place in a blender. Make sure you don’t fill the blender too much, and be really really careful – it’s going to be hot. Blend until smooth. Now add the pureed mixture back into the pot of stock, and also pour in the milk. Cook for about 3 minutes, stirring until thickened. Season with salt and pepper.

 

Yield:

Calories:

Fat:

Fiber: