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What You Need:
(To Serve: 6 to 8)
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1 pound raw shrimp
2 quarts fish stock
2 tablespoons butter
½ cup finely chopped onions
½ cup finely chopped celery
1 teaspoon finely chopped garlic
½ pound fresh, canned or frozen crabmeat thoroughly drained and picked over to remove all bits of shell and cartilage
½ teaspoon crumbled dried thyme
1 small bay leaf
½ teaspoon ground hot red pepper (cayenne)
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Translate this recipe:
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| How To Cook: |
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1. Shell the shrimp. Devein them by making a shallow incision down their backs with a small sharp knife and lifting out the black or white intestinal vein with the point of the knife. Wash the shrimp briefly in a sieve or colander set under cold running water.
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2. Bring the fish stock to a boil in a heavy 3- to 4-quart saucepan set over high heat. Drop in the shrimp and cook briskly, uncovered, for 3 to 5 minutes, or until they are pink and firm to the touch.
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3. With a slotted spoon, transfer the shrimp to a bowl and put them through the medium blade of a food grinder. Set the ground shrimp aside and reserve all of the cooking liquid.
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4. In a heavy 4- to 6-quart casserole, melt the butter over moderate heat. When the foam begins to subside, add the onions, celery and garlic and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft but not brown.
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5. Pour in the reserved cooking liquid, then add the ground shrimp, the crabmeat, thyme, bay leaf and red pepper, and bring the soup to a boil over high heat. Reduce the heat to low and simmer for 2 or 3 minutes.
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6. Pick out and discard the bay leaf. Taste for seasoning and serve the crab-and-shrimp bouillon at once from a heated tureen or from heated individual soup plates.
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