| 1/2 cup butter |
| 3/4 cup all-purpose flour |
| 1/2 cup chopped yellow onion |
| 1/4 cup chopped celery |
| 1/4 cup chopped green bell pepper |
| 2 cloves garlic, minced |
| 1/2 teaspoon old bay seasoning |
| 2 cups half-and-half |
| 8 1/2 cup Shrimp Stock |
| 1/4 cup brandy |
| 5 Tablespoons tomato paste |
| 1 teaspoon smoked paprika |
| 1 pound peeled and deveined large fresh louisiana shrimp |
| garnish: dry sherry, chopped fresh parsley |
| French bread |
1. In a large Dutch oven, melt butter over medium heat. Add flour and cook, stirring constantly, 6 minutes. Stir in onion, celery, bell pepper, garlic, and Old Bay. Cook, stirring constantly, 7 minutes.
2. In the container of a blender, combine onion mixture and half-and-half. Blend until smooth and return to Dutch oven.
3. Add Shrimp Stock, brandy, tomato paste, and smoked paprika. Bring to a boil over medium-high heat, then reduce heat and simmer 35 to 40 minutes. Add shrimp and cook until shrimp are pink and firm, 8 to 10 minutes. Garnish with a drizzle of sherry and chopped parsley, if desired.
Serve with French bread.
