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1
Peel and de-vein shrimp.
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2
put all shells/heads in a dutch oven.
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3
Add Olive oil to dutch oven and heat over a medium heat for 5-10 minutes (shells should turn pink) with the lid on, stirring them occasionally.
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4
While shells are flavoring the oil, coarsely chop your carrot, celery, onion, and all but 4 tbsp of your cilantro (you'll need it for garnish at the end).
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5
Scoop out all the shells/heads with a serrated spoon and deglaze the pan with 3 tbsp of lime juice (use more if needed).
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6
Deglazing is a fancy word for scraping all the stuck-on crud off the bottom of the pan and getting it back in play.
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7
(Use that word and people will think you really know what you're talking about)The lime juice should help loosen everything.
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8
Add your chopped vegetables to the Dutch Oven.
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9
Cook them until soft, about 10 minutes.
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10
Once the vegetables are soft, add your flour and stir.
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11
Don't let the flour burn on the bottom of the pan, but you do want it to brown slightly.
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12
Once the flour is browned, SLOWLY add your white wine while stirring vigorously (You're deglazing again).
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13
Still Stirring, add the vegetable broth, paprika, cayenne, and garlic salt, and then let it simmer with the lid on for 10 minutes.
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14
Set a strainer/colander/cheesecloth on top of a large bowl and pour the contents of your dutch oven through the strainer into your bowl.
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15
You should end up with a clear broth (and a colander full of vegetables that can be thrown away).
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16
Pour the broth from the bowl back into the dutch oven, and place over the heat again.
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17
Once you get your broth back to a slow simmer, add coconut milk, whipping cream and salt.
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18
Chop the shrimp into thirds and add them.
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19
Cook another 2-3 minutes until shrimp are pink.
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20
Serve with finely chopped cilantro and a dash of lime juice for garnish.
