• 12 ounces raw shrimp (30-40 per pound) shell-on
• 1 each onion chopped, divided
• 1 each carrot peeled and sliced
• 1 stalk celery (with leaves) sliced
• ½ cup dry white wine
• ½ teaspoon black peppercorns
• 1 each bay leaf
• 3 cups water
• 1 tablespoon extra-virgin olive oil
• 4 ounces mushrooms wiped clean and sliced (about 1 1/2 cups)
• ½ each green bell pepper, chopped
• ¼ cup chopped scallions
• 2 tablespoons chopped fresh parsley
• ¼ cup all-purpose flour
• 1 ½ cups low-fat milk
• ¼ cup reduced-fat sour cream
• ¼ cup dry sherry
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• Freshly ground pepper to taste
• Dash of hot sauce
1. Peel and de-vein shrimp, reserving the shells. Cut the shrimp into 3/4-inch pieces; cover and refrigerate.
2. Combine the shrimp shells with about half the onion, all the carrot, celery, wine, peppercorns and bay leaf in a large heavy saucepan. Add water and simmer over low heat for about 30 minutes. Strain through a sieve, pressing on the solids to extract all the juices; discard the solids. Measure the shrimp stock and add water, if necessary, to make 1 ½ cups.
3. Heat oil in the same pan over medium heat. Add mushrooms, bell pepper, scallions, parsley and the remaining onion. Cook, stirring, until the mushrooms are soft, about 5 minutes. Sprinkle with flour and cook, stirring constantly, until it starts to turn golden, 2 to 3 minutes. Slowly stir in milk and the shrimp stock. Cook, stirring to loosen any flour sticking to the bottom of the pot, until the soup returns to a simmer and thickens, about 5 minutes. Add the reserved shrimp and cook until they turn opaque in the center, about 2 minutes more. Add sour cream, sherry and lemon juice; stir over low heat until heated through—do not let it come to a boil. Taste and adjust seasonings with salt, pepper and hot sauce.