3/4 cup butter
1 cup all-purpose flour
3 quarts seafood stock (I used 3 quarts boiled water + 2 cubes chicken bouillon instead)
salt and pepper to taste
2 pounds medium shrimp - peeled, deveined and shells reserved
3/4 pound onions, minced
1/4 cup butter
2 cloves garlic, minced
3 tablespoons paprika
1/4 cup tomato paste
3 fluid ounces brandy
1 quart heavy cream, heated
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
1/2 teaspoon Old Bay Seasoning TM
1/2 cup dry sherry
1. In a large saucepan over medium heat, melt 3/4 cup butter and slowly stir in flour. Cook, stirring, until flour taste disappears, about 7 minutes. Stir in seafood (or boiling water and 2 chicken bouillon cubes) stock and season with salt and pepper. Simmer 15 minutes, then remove from heat and set aside.
2. In a large saucepan over medium heat, cook shrimp shells and onion in 1/4 cup butter until onion is translucent. Stir in garlic, paprika and tomato paste and cook until brown. Stir in brandy and light it on fire. Let it simmer until reduced and thickened. Stir in reserved stock, reduce heat and simmer 45 minutes. Strain through a fine mesh or cheesecloth.
3. Return strained mixture to a simmer in the saucepan. Pour in cream.
4. Dice shrimp and cook until opaque in a medium skillet over medium heat. Stir into soup and simmer 5 minutes. Season with pepper sauce, Worcestershire and Old Bay. Stir in sherry just before serving.