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.
Oxmoor House Homestyle Recipes