Shrimp cream soup


1 lb shrimp, peeled and de-veined
1/2 stick butter
1/2 cup flour
1 large onion, finely diced
1 to 2 cloves garlic, finely diced
1 tsp. paprika
1/4 tsp Cayenne pepper
1 tbsp Tomato paste
1 cup Camaronazo
1 1/2 cups water
1 tsp Worcerstershire sauce
1 cube Shrimp base (knor)
2/3 cup Heavy whipping cream


In a medium pot, medium heat, melt butter. Add flour and saute until color turns light brown, stirring constantly. Add onion and garlic, sauté until tender. Add paprika, cayenne, tomato paste and cook until dissolves and develop color and flavor stirring constantly. Add shrimp and saute stir for about 3 minutes. Add Camaronazo, water and bring to boil. Reduce the heat to low and add heavy cream, sauces and shrimp base, stirring constantly. Simmer for about 5-8 minutes. (5 Servings).

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