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INGREDIENTS
 | 3 tablespoons butter
| 1/4 cup finely chopped onion
| 1/4 cup finely chopped celery
| 1 garlic clove, finely chopped
| 3 tablespoons all-purpose flour
| 1 tablespoon curry powder
| 1/4 teaspoon paprika
| 1 tablespoon tomato paste
| 3 1/2 cups chicken stock
| 1/2 pound cooked shrimp
| 1/2 cup light cream
| salt and pepper to taste
| 2 fluid ounces brandy
| 2 green onions, finely chopped |
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DIRECTIONS
- Melt the butter in a large pot over medium heat. Stir in the
onion, celery, and garlic, and cook 5 minutes, or until tender. Mix in
flour, curry powder, paprika, and tomato paste. Gradually stir in
chicken stock. Bring to a boil. Reduce heat to low, and simmer 15
minutes.
- Stir shrimp into the pot, reserving a shrimp to place on top
of each serving. Mix in cream. Season with salt and pepper, and divide
into servings. Pour an equal amount of brandy into each serving.
Sprinkle with green onions, and top with reserved shrimp.
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