Complexity: Medium


  • 1½ lbs large shrimp, peeled and deveined
  • 1 tbsp fresh green seasoning
  • 2 cloves garlic, chopped
  • ½ tsp paprika
  • Juice of ½ lime
  • Few drops of pepper sauce
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 quart seafood stock
  • 3 – 4 tbsp oil
  • 1 large onion, chopped
  • ½ small sweet pepper
  • 2 cloves garlic, chopped
  • ¼ cup brandy
  • 4 oz butter or margarine
  • 3 tbsp flour
  • 2 cups half and half or milk
  • 2 tbsp tomato paste
  • 1 tsp Old Bay seasoning
  • Salt
  • Pepper


  1. Season the shrimp with the green seasoning, garlic, paprika, lime juice, pepper sauce, salt and black pepper. Set aside for ½ hour to marinate.

  2. Heat oil in a large pot over medium heat. Add the onions and sweet pepper and cook until the onions translucent, just a few minutes. Add the garlic cloves and cook for a minute. Add the shrimp and cook for 2 – 3 minutes just until the shrimp begin to turn pink. Add the brandy and stir cooking for 1 more minute.

  3. Place the shrimp mixture in a food processor fitted with the blade and pulse until the mixture is pureed. It will be a little coarse. Place in a bowl and set aside.

  4. Melt butter in the same pot over medium heat. Add the flour and stir, cooking the roux for 1 – 2 minutes. Add the half and half or milk and continuously stir, preferably with a whisk, until the mixture begins to thicken.

  5. Add the shrimp puree, seafood stock, tomato paste and a little salt and pepper. Mix well until everything is combined. Reduce the heat to low and let the soup simmer until it is heated through. Taste and adjust seasonings. Serve hot.

  6. Top with croutons or serve with Pimento Pepper Garlic Bread.