Put 2 tablespoons of vinegar, 1 tablespoon of tomato paste and the salt in a pot of water. Bring to a boil and add the shrimp. Let boil for 8 minutes, if they are small, 12 minutes is large. Remove from the fire and let cool in their own water. Clean the shrimp and remove their tails. Pound the heads in a mortar. Put the pulp in a pot with shrimp broth to boil, then strain through a sieve. Put a pot containing 4 tablespoons of butter on the fire. Slice 1 leek, 1 to 2 carrots and a little celery, wash, then add to the pot, stirring with a wooden spoon, until well browned. Add the flour. Still stirring, add the shrimp broth and let boil about 15 minutes. Strain through a sieve into another pot. Bring again to a boil and add thickened flour, beaten egg yolk. Add 1/4 cup of the wine and a little pepper. Cut the tails in small pieces and add them to the soup along with the mussels. If desired, add croutons. Serve hot. |
