1 pound uncooked medium shrimp, peeled and deveined
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 tablespoon minced onion
1/4 cup tomato paste
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon curry powder
Dash of red pepper
Cherry tomato slices (optional)
Whole boiled shrimp, peeled (optional)
How to Make It
Place water and crab and shrimp boil in a medium Dutch oven; bring to a boil. Stir in 1 pound uncooked shrimp, and cook over high heat 2 minutes. Remove shrimp from cooking liquid with a slotted spoon, reserving 3 1/2 cups cooking liquid; rinse shrimp with cold water. Finely chop shrimp; cover and set aside in refrigerator.
Melt butter in a large saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved shrimp cooking liquid; bring to a boil. Cook over high heat, stirring frequently, 15 minutes. Reduce heat, and add chopped shrimp and onion. Simmer 10 minutes.
Stir in tomato paste, half-and-half, salt, pepper, curry powder, and red pepper; simmer an additional 3 minutes, stirring frequently. Remove from heat, and cool to room temperature. Cover and chill.
Serve soup in chilled soup bowls; garnish with tomato slices and whole peeled shrimp, if desired.