Shrimp Soup

STOCK:
1. Prepare shrimp stock by boiling shrimp heads, shells and tails from at least 500g of large shrimps in 6 cups of water.
2. Add salt, pepper and aromat.
3. Strain, reserve stock and discard the shells.

SOUP:
1. In a small stock pot sauté in olive oil and butter 1 large white onion (chopped).
2. Once the onion is translucent, add 1 cup of celery (chopped), 3 cloves of garlic (chopped) and 1 large carrot (chopped).
3. Add 3 tsp of tomato paste to coat everything in the stock pot.
4. Add the shrimp stock and wait for the aromatics to soften.
5. Transfer to a blender or use an immersion blender to puree everything.
6. Add salt, pepper and cayenne according to your taste.
7. Before serving add 1 tsp butter to make the soup silkier.

To serve, add deveined halved large white shrimps braised in the shrimp stock until cooked. Garnish with chopped spring onions and drizzle a few flecks of olive oil.