Place the shrimp, water, and wine in a large heavy saucepan, set
over moderate heat, and bring to a simmer; drain at once,
reserving both the shrimp and the cooking liquid.
In a second large heavy saucepan, sauté the onions and garlic
in the olive oil and butter 5 to 6 minutes until limp and golden;
mix in the tomatoes, 2 tablespoons of the parsley, the bay leaf,
tomato paste, and black and cayenne peppers.
Turn the heat to low, cover, and simmer 25 minutes. Add the
shrimp cooking liquid and simmer uncovered for 1 hour. Meanwhile,
shell and devein the shrimp and set aside.
When the tomato mixture has cooked down by about one third and
its flavors are well balanced, discard the bay leaf, then purée in 2
to 3 batches by buzzing 60 seconds nonstop in an electric blender
of food processor fitted with the metal chopping blade or by
forcing all through a fine sieve.
Add 8 shrimp to the last batch of soup and purée along with it.
(If using a sieve, simply mince the 8 shrimp as fine as possible.)
Return all to the saucepan, add the salt, cream, and reserved whole
shrimp, and bring slowly to serving temperature over low heat - this
will take about 5 minutes.
Taste for salt and add more if needed. Ladle into soup plates,
sprinkle with the remaining parsley, and serve.
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