Creamy Soup with Shrimp
Peel garlic, mash with a little salt and mix with olive oil in a bowl. Add shrimp and let marinate a few hours.
Peel and finely chop shallots. In a pot, cook shallots in melted butter until translucent. Stir in flour and sauté briefly (do let flour take on any color). Whisk in broth, add bay leaf and simmer over low heat, stirring occasionally, about 15 minutes. Remove bay leaf, stir in cream and bring to a boil again. Remove pan from heat and puree with an immersion blender. Season with salt, pepper and nutmeg. Remove shrimp from marinade and pat dry with paper towels. Fry over high heat until cooked through.
To serve, ladle soup into warmed bowls, top with shrimp and garnish with parsley and paprika. Drizzle with oil.