1) Raw, Headless Large Shrimp - 1 lb (400 g).
2) Dry white wine - 4 tbsp.
3) Lemon - 1, cut into 4 slices.
4) Black peppercorns - 4, lightly crushed.
5) Fresh parsley - 2 sprigs, with bruised stems.
6) 1 fennel bulb.
7) Fresh lemon juice - 1 tsp.
8) Butter - 1 tsp.
9) Sunflower oil - 1 tbsp.
10) Shallot - 1, minced.
11) Fine, white bread crumbs - 1/3 cup (35 g).
12) Paprika - A pinch.
13) Red bell pepper - 1, seeded and finely diced.
14) Finely chopped fennel leaves/Herb fennel.
15) Cold water.
16) A small knife.
17) A slotted spoon.
1) Remove the shell of the shrimp
2) Keep the shrimp to a side and put the shells in a large saucepan.
3) Add in 5 cups of cold water, white wine, lemon slices, peppercorns and parsley in the respective order. Turn on the temperature and bring the contents of the saucepan to a boil.
4) Turn down the heat and simmer for 20 mins. Remove any impurities that may come to your notice.
5) Remove the dorsal vein of each shrimp with a small, sharp knife.
6) Refrigerate the shrimp under cover until required.
7) Allow the broth to cool a little. Then take out the lemon slices and throw away.
8) Line a sieve with cheesecloth and place it over a large bowl.
9) Place the broth in a food processor and process until the shells are crushed finely. Strain through the seive, removing the residue from the shells.
10) Finely chop the fennel. Pour 2/3rd cup of finely chopped fennel into a medium-sized bowl. Add the lemon juice. Stir the ingedients of the bowl well.
11) Cover closely with plastic wrap and keep aside.
12) Pour oil in the washed saucepan and melt the butter on it over medium heat.
13) Add the chopped funnel and the shallot. Saute the ingredients of the saucepan, stirring time and again, for 5-8 minutes (or until the vegetables turn soft, though not brown).
14) Pour in the bread crumbs, paprika and stock. Stir. Gradually bring to a boil.
15) Lower the heat so that the soup simmers. Add the shrimp. Go on simmering for 2-3 minutes more.
16) Using the slotted spoon, take out six shrimps to garnish the soup. Season the soup with salt and pepper. Continue to simmer for about 15 minutes more.
17) Process the soup in the food processor until it turns into a smooth puree. Pour back the puree into the saucepan. Add in the remainder of the finely chopped fennel and the red bell pepper. Heat the soup again until piping hot.
18) Serve the soup with the chopped fennel leaves and the shrimp set aside.