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 Cuisines > Portuguese cuisine > Search results

Cream of shrimp soup (creme de camarao)

1 pound raw medium shrimp, in the shell
1 1/2 quarts water
2/3 cup dry white wine
2 medium yellow onions, peeled and chopped
2 medium garlic cloves, peeled and minced
2 tablespoons olive oil
1 tablespoon unsalted butter
2 large ripe tomatoes peeled, cored, seeded, and coarsely chopped
1/4 cup minced parsley
1 large bay leaf (do not crumble)
5 tablespoons tomato paste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon salt (about)
1/2 cup heavy cream

1. 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, saute 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 lea, 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.
2. When the tomato mixture has cooked down by about one third and its flavors are well balanced, discard the bay leaf, then puree 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 puree 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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