This soup is the specialty of the mayor of Kristiansand.
1 kg shrimp
1 good blob of butter
4 ss mel
2 ltr fishing power
1 ss paprika powder
2 dl cream
1 dab of dry sherry
Fry shrimp shells in a good dollop of butter in a sauté pan. Sprinkle with flour, add fish stock and paprika powder. Let it cook for 1/2 hour before straining the shells and discarding them. Add cream and sherry.
When serving, put some cleaned shrimp in each plate and pour the soup over. Served with good bread or home-baked baguettes and aioli.
We have experienced that this soup does not get good when heated.