Ingredients for 4

1 large onion, 4 garlic cloves
2 red and 2 yellow bell peppers
1 tbsp sweet paprika powder, 1 tsp chili flakes
A little olive oil for frying
Salt and pepper
500g (17.6 oz) freshwater shrimp
carcasses of 1 kg (35 oz) freshwater shrimp or crayfish (or if you can’t find these, a jar of about 250 ml (1 cup) crayfish fumet)
1 l (4.2 cups) fish fumet or fish stock

Recipe

Peel the shrimp, leaving the tails on. Set the shells aside. If you have extra shrimp carcasses, combine them with those from your peeled shrimp. In a pot, heat a little olive oil and add the shells.
Pour in just enough water to cover them and simmer gently for about 20 minutes.
Be careful not to overcook; after 20 minutes, the stock can turn bitter. If you don’t have enough shrimp carcasses, reduce a crayfish fumet by about two-thirds to intensify the flavour. Do not add any seasoning at this point.
Finely chop the onion and sauté it in olive oil over medium heat. Allow it to caramelize slowly, stirring frequently, but be careful not to let it burn. This step is essential for developing the soup’s depth of flavour. While the onion is caramelising, slice the bell peppers into strips and remove the seeds. Once the onion has reached a golden-brown color, add the peppers and the crushed garlic cloves. Stir and cook until the garlic becomes fragrant, then proceed to the next step.
Add the strained shrimp stock (or the reduced lobster fumet) to the pot. Then pour in the fish stock and sprinkle in the chili flakes. Bring the mixture to a gentle simmer and cook for about 20 minutes to allow the flavours to meld.
Once the soup has simmered, blend it using an immersion blender or a regular blender until smooth. Return the soup to the pot and gently add the shrimp. Let the soup simmer for an additional 5 minutes, just long enough to cook the shrimp through. Stir in the paprika powder, then season with salt and pepper to taste. If you prefer a thicker consistency, you can use a small amount of cornstarch but be sure to add it gradually to avoid making the soup too thick.
Serve the soup into bowls and garnish with a few whole shrimps for decoration.

Note: some chefs prefer to add some cilantro. Feel free to experiment.