5 cups of water
4 shells of shrimp
1 cup of heavy cream
1/4 cup of wheat flour
2 tablespoons of butter
2 tablespoons of lemon juice
1 tablespoon of salt
4 cloves of garlic, chopped
4 sprigs of parsley
4 tomato chunks
1 pinch of red pepper flakes
5 cups of water
4 shells of shrimp
1 cup of heavy cream
1/4 cup of wheat flour
2 tablespoons of butter
2 tablespoons of lemon juice
1 tablespoon of salt
4 cloves of garlic, chopped
4 sprigs of parsley
4 tomato chunks
1 pinch of red pepper flakes
1
In a large pot, combine half the butter, tomato, garlic, salt, parsley, and shells
Mute and let it boil at high heat for 10 minutes
Add four cups of water, stir well, and let it simmer for another 15 minutes at medium heat
2
Blend the mixture in a blender and strain it through a sieve
Discard the solids left in the sieve and reserve the liquid
3
In another pot, melt the remaining butter and whisk in the flour, stirring constantly for two minutes
Add the reserved liquid, stir well, and let it simmer for five minutes or until thickened
Pour in the heavy cream, add the red pepper flakes and lemon juice, stir well, and serve immediately.
