To make the rue, use a large sauce pan over medium heat, melt 3/4 cup of the butter and add the flour. Cooking and stirring about 7-10 minutes. This removes the flour taste and the brown color will add flavor. Season with salt and pepper.

Stir in the seafood stock and simmer for about 15 minutes. Turn off heat and set aside.

Chop onions, set aside. Peel and devein shrimp, setting shrimp aside and keep shells to sauté.

In large skillet with sides over medium heat, add 1/4 cup butter, chopped onions and shrimp shells. Cook until onions are opaque and shells are pink.

Add garlic, tomato paste and Paprika and cook until browned.

Stir in brandy and light on fire to burn off alcohol. Simmer until thickened.

Now add the stock you made earlier. Stir to combine. Lower heat and simmer for 30 to 45 minutes.

Next strain through a fine mesh strainer to remove the shells and onions, leaving velvety smooth stock. Return to the large pan to simmer.

Heat cream and add to stock in pan. Stir together.

Dice shrimp and sauté them in the skillet over medium heat until just pink.

Stir cooked diced shrimp, Tabasco, Worcestershire sauce and seafood seasoning to pan. Stir to combine.

Place in bowl and top with a few croutons. Enjoy!