Instructions

1. Make roux in pan using 3 tablespoons oil or butter.
2. Melt butter in pan, then add three tablespoons flour.
3. Cook on medium heat stirring often until roux is brown.
4. Peel and devein shrimp.
5. Place shells in one pan and shrimp in a bowl for later.
6. Dice onion into small pieces.
7. Flambeau shrimp shells in brandy until flame dies, then add white wine and splash of water.
8. Dice garlic into small pieces.
9. Add onion and garlic to roux.
10. Stir frequently over low heat.
11. Add cumin, continue to stir until garlic, onion, and cumin cook into roux, approx. 5 minutes.
12. Add white wine, and stir into roux with whisk, breaking up any lumps that may be present.
13. Cook and stir for 3 minutes, allowing alcohol to cook out of roux.
14. Add milk all at once, stirring frequently. Roux will begin to dissolve into cream.
15. Stir with whisk until lumps disappear.
16. If mixture thickens too much, add small amount of water to thin.
17. Add half cup lobster, fish, or shrimp base. Clam juice may also be used.
18. Add juice from shrimp shells, continue to stir with whisk on medium heat.
19. Dice shrimp and add to mixture, continue to cook for two minutes.
20. While shrimp is cooking, add salt, pepper, and paprika.
21. When finished, serve soup with green onion in center of soup.