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“This is a delicious soup that can be served as a first course, main dish or even lunch. Even though it has a some cream, it only averages out to 2 T per person. So, it isn't that rich! Other shellfish could be easily substituted.”
1hr 10mins

Ingredients Nutrition


  1. Heat 1 T olive oil over medium heat in a large saucepan.
  2. Add reserved shrimp shells and saute'stirring for 5 minutes.
  3. Add stock, vermouth, and bay leaf.
  4. Bring to a boil, reduce heat and simmer 25 minutes.
  5. Strain stock into a bowl.
  6. Heat remaining T olive oil in the same saucepan over medium heat.
  7. Add onion, carrot, and garlic, saute' 5 minutes.
  8. Add tomatoe paste and cayenne, blending well.
  9. Add tomatoes with juices and shrimp stock.
  10. Simmer 5 minutes.
  11. Melt butter in a large skillet over medium heat and add shrimp.
  12. Saute 2 minutes.
  13. Remove from heat.
  14. Add brandy and carefully ignite.
  15. After the flames subside, return pan to heat and saute shrimp 2 more minutes, or until cooked through.
  16. Place 6 shrimp in a bowl and set aside.
  17. Mix remaining shrimp into soup.
  18. Add cream to skillet, bring to boil and add to soup.
  19. In a food processor or blender, puree soup in batches.
  20. Strain through a coarse sieve, set over a large saucepan, pushing through most of the solids with a wooden spoon.
  21. Bring to a simmer.
  22. Season to taste.
  23. Ladle into bowls, topping each bowl with 1 reserved shrimp.

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