INGREDIENTS
6 TBSP. olive oil
4 cups chopped green onion
6 cloves garlic, chopped
¼ to 1 tsp. cayenne pepper, to taste
2 lbs. shrimp, shelled and deveined
½ cup brandy or cognac
½ cup dry sherry or white wine
1 stick butter
½ cup flour
4 cups whole milk
1 (6oz.) can tomato paste
4-8 cups seafood stock or more as desired
Worcestershire sauce and hot sauce on the side
DIRECTIONS
In a medium skillet, heat the oil over medium-low heat.
Add the onion and cook until tender but not brown, stirring frequently.
Add the garlic; cook 1 minute, stirring constantly.
Add the cayenne and shrimp; cook 3 minutes, stirring occasionally.
Add alcohol; cook 3 minutes.
Remove from heat and set aside.
In a large stock pot over medium-low heat, melt the butter.
Add the flour and stir constantly for 1 minute, until it forms a thick, creamy paste.
Gradually add the milk, starting with a few tablespoons at a time, stirring constantly until smooth and thickened.
Stir in the tomato paste; stir well to dissolve.
Slowly add the seafood stock or water as desired (usually a total of 7 cups).
Serve hot with Worcestershire and hot sauces on the side.
Serves 13-16.
