3 lbs. shrimp
2 gallons water
12 oz. onion, diced
1 lemon, sliced
1 bay leaf
6 oz. celery, diced
Stems of 1 bunch parsley
1 lb. 4 oz. butter
1 gal. milk and cream (half & half)
6 oz. sherry wine
1 lb. flour
1 tbsp. paprika
Salt and white pepper to taste

Place the water, lemon, celery, onion, bay leaf, and parsley stems in a saucepot. Simmer for 30 minutes. Add the shrimp and continue to simmer for 10 minutes more, then remove from the fire. Strain the stock through a china cap, covered with a fine cheesecloth and hold. Cool the shrimp in cold water. Remove the shell from the meat by pulling it away from the body with your fingers. Devein (remove the sand vein from the back of the shrimp) by taking out the black line with the point of a small knife, a toothpick or a can opener. Dice the shrimp fine with a French knife.

Heat the milk and cream. Place the butter in a stock pot and heat. Add the diced shrimp and saute slightly. Add the paprika and flour and cook for approximately 3 minutes. Add the hot stock slowly, stirring continuously with a wood paddle until slightly thick and smooth. Simmer for 20 minutes. Pour in the hot milk and cream slowly, stirring gently with a wooden paddle. Add the sherry wine and blend well. Pour into a 3 gallon container. Serve.

Precautions: When heating the butter, do not burn. When sauteing the shrimp, do not brown. Do not hold this soup at too high a temperature, it may curdle. Approximate yield: 3 gallons.