Cream of Shrimp Soup

1 stick butter
1/2 c. shrimp stock, recipe follows
1/2 lb. raw shrimp, peeled, cleaned, and chopped
1/2 tsp. Worcestershire sauce
1 tsp. paprika
2 tbsp. chili powder
2 c. half and half
Salt and pepper to taste
4 1-inch thick slices of Italian or French bread, toasted

In top of double boiler melt butter. Add shrimp stock. Add paprika, Worcestershire sauce, and chili powder. Add chopped shrimp. Stir in half and half. Stir until thickened and shrimp turns pink. Add salt and pepper to taste. Place toasted slices of bread into each bowl and cover with shrimp soup.SHRIMP STOCK:

Place shrimp shells into a saucepan. Cover with cold water and cook for 15 minutes. Remove shells and save remaining broth for recipe. *NOTE: This is also delicious when made with lobster in place of shrimp.

Cream of Shrimp Soup printer friendly version located here. (Just the recipe. Nothing else.)
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