4 tablespoons butter
2 shalllots, minced
3 cloves garlic, minced
1 medium onion, sliced
1/2 cup finely diced celery
1/2 cup finely diced carrot
36 jumbo Gulf shrimp, peeled, deveined, and cut in half lengthwise
3 cups dry white wine
2 bay leaves
2 sprigs thyme
4 cups fish stock
2 cups heavy cream
Salt and pepper
2 tablespoons chopped fresh cilantro
Finely diced and blanched vegetables (turnip, carrot, celery root, and jicama-approximately 1 of each) for garnish

Melt butter, and sauté shallots, garlic, onion, celery, and carrots. Add shrimp, and cook for 5 minutes. Add 2 cups of wine, bay leaves, and thyme. Simmer for 8 minutes, pour into container, and refrigerate overnight.

Remove shrimp from marinade, and set aside. Place marinade in pot with fish stock and 1 cup wine, and cook on medium-high heat for 15 minutes or until reduced by a third. Add cream, and simmer for 10 minutes, stirring frequently. Season with salt and pepper, and add cilantro and shrimp. Heat thoroughly, and place in soup bowls. Garnish with blanched brunoise of vegetables. Serve with crusty bread. Serves 4 to 6.

Victor Victorious was originally featured in Domain, May/June 1989