2 lb. shrimp, deveined and no tails (40 count)
1 quart heavy cream
2 quarts whole milk
6 bell peppers, diced
3 yellow onions, diced
2 cups all-purpose flour
3 tbsp. olive oil
3 tbsp. Cajun seasoning (Tony's)
1 tbsp. paprika
1 tsp. cayenne pepper
1 tsp. red pepper flakes
2 tbsp. lobster base (Minor's)
3 tbsp. garlic, minced
salt and pepper, to taste

Sauté peppers, onions, paprika, red pepper flakes, cayenne pepper, garlic, salt and pepper till pot dries out. Add lobster base and shrimp. When shrimp are cooked thoroughly add flour, coating vegetables and shrimp. Slowly add milk. When milk thickens add cream. Simmer for 30 minutes.

Run soup in food processor and strain. Serve hot.

Submitted by: Chef Joe Spfld, IL