Langoustine Soup

• 1 lb shrimp (original recipe called for langoustines, but shrimp in thier shells is a good substitute)
• 2 tablespoons oil
• 1/2 onion, chopped
• 2 teaspoons curry powder
• 4 1/3 cups water
• 1 salmon head (or fish pieces to make fish stock)
• salt
• pepper
• 2 carrots, cut into thin strips
• 4 tomatoes, seeded and chopped
• 1 bell pepper, seeded and cut into strips
• 9 ounces cream
• 1 dash Tabasco sauce

1. Shell the langoustines and put the meat aside.
2. Crack shells.
3. In a large pot heat the oil and fry the shells over high heat for a few minutes.
4. Stir in onion and curry powder and cook for a few more minutes.
5. Stir in water and salmon head; season with salt and pepper. Bring to a boil and simmer for an hour or so. Strain stock into another pot and bring back to a boil.
6. Stir in vegetables and simmer for 10-15 minutes.
7. Stir in cream and bring to a boil. Remove from heat.
8. Stir in langoustine meat and let stand for a few minutes.
9. Season to taste with salt, pepper and Tabasco.

shrimp, oil, onion, curry powder, water, salmon, salt, pepper, carrots, tomatoes, bell pepper, cream, tabasco sauce

Taken from www.food.com/recipe/langoustine-soup-404835 (may not work)