• 2 pounds northern shrimp, heads and shells on
• 1 cup white wine or dry vermouth
• 2 cups water, divided
• 1 bay leaf
• 3 tablespoons butter, divided
• 1 tablespoon olive oil
• 1/3 cup chopped celery
• 1/3 cup chopped shallots
• 1/3 cup chopped carrots
• 2 tablespoons tomato paste
• 1 teaspoon sea salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon Old Bay Seasoning
• 1/4 teaspoon dry mustard
• 1 pint (2 cups) light cream
• 2 tablespoons medium sherry

1. Remove the heads from the shrimp; reserve the heads.

2. Combine the wine and 1 cup of the water in a large pot. Add the bay leaf and bring to a boil. Add the shrimp tails. Reduce the heat and simmer for 2 minutes. Remove the shrimp from the liquid and plunge into cold water to cool. When they're cool, remove the shells.

3. In the same pot, melt 1 tablespoon of the butter. Add the olive oil, heat through, then add the celery, shallots, and carrots. Sauté until soft, about 7 minutes,

4. Return the shells, the reserved shrimp heads, and the liquid to the pot and simmer over low heat for 20 minutes to make a stock.

5. Strain the liquid though a colander, pressing on the solids.

6. In a saucepan, melt remaining 2 tablespoons of butter over low heat. Whisk in the flour to make a roux. Cook for 4 to 5 minutes, stirring frequently, being careful not to burn the roux.

7. Whisk in the shrimp stock and simmer over low heat for about 5 minutes, until thick and smooth. Add the tomato paste, salt, pepper, Old Bay Seasoning, and dry mustard.

8. Whisk in the peeled shrimp, cream and sherry and heat through, about a minute. Do not let the soup boil. Serve immediately.