- Butter in sauté pan. Saute shrimp. Season with salt and pepper.
- Once cook, cut the meat of shrimp into segment. Reserve.
- In a pot, add butter, then add onions, carrots. Add the head and skin of shrimp. Add bay leaf and parsley stem.
- Pincage the tomato paste Then add the tomato paste.
- Add brandy and wine.
- Reduce by half.
- Add fish or chicken stock. Bring to boil, then turn down to simmer. For 30-45 minutes
- Remove the bay leaf.
- Transfer to blender. Blend until all shell are dissolved.
- Prepare cheese cloth on china cap. Then strain the soup to pot.
- Reheat. Adjust the flavour. Season with salt and pepper.
- Scald the cream in milkpot, then pour to the soup.
- Using cookie cutter, put the meat of shrimp inside, then transfer to the centre of the plate. Add the soup.
- Garnish with minced parsley.
The Insured Traveler 
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