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| Servings |
Ingredients
- 2 dozen large shrimp peeled and deveined, reserve shells, fresh if possible
- 1 large loaf of crusty French or Italian bread
For the Soup:
- 1 large sweet yellow onion peeled and quartered
- 2 stalks celery rough chopped
- 2 bay leaves
For the Seasonings:
- 6 cups of water
- ¼ cup butter
- ¼ cup green onions chopped
- 3-4 garlic cloves minced
- ½ teaspoon fresh or dried thyme
- ½ teaspoon fresh or dried oregano
- ½ teaspoon fresh or dried rosemary
For the Spices:
- ½ teaspoon ground cayenne
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper
- ½ teaspoon salt
For the Liquids:
- ¾ teaspoon liquid smoke hickory or mesquite
- 1 teaspoon Worcestershire sauce
- 2 tablespoons heapingketchup
- 1/4 cup beer room temperature
- 1 cup soup stock
- 2 tablespoons butter
- ¼ cup Clamato juice optional
- For The Liquids:
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon liquid smoke hickory or mesquite
- 2 tablespoons heapingketchup
- 1/4 cup beer room temperature
- 1 cup soup stock
- 2 tablespoons butter
- ¼ cup Clamato juice optional
Ingredients
For the Soup:
For the Seasonings:
For the Spices:
For the Liquids:
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Instructions
- In a large pot, combine 6 cups of water, the shrimp shells, onion, celery and bay leaves. Bring to boil and then simmer for 2 hours. When soup is done, in a medium large pan over medium heat, add 4 tablespoons of butter, green onions and garlic, sautéing for 2-3 minutes. Add thyme, oregano, rosemary, cayenne, crushed red pepper, black pepper and salt, mixing well. Stir in Worcestershire sauce, liquid smoke, ketchup, beer, soup stock and 2 tablespoons butter. Simmer for about 5 minutes or until sauce begins to thicken. Add peeled shrimp and cook until shrimp is pink, 2-3 minutes. Do not overcook. Serve over a bed of rice or pasta with lots of crusty bread for dunking.
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