• 1 qt. water
• 1 medium onion
• 2 sticks celery
• 1 medium carrot
• 1/2 pound shrimp (35-45 count)
• 2 cups sherry
• 1/2 teaspoon cayenne pepper
• sea salt to taste
• 1/2 teaspoon white pepper
• 1 teaspoon Dockside Hurricane Citrus
• 2 tablespoons flour
• 1/2 cup minced fish such as wahoo or mahi-mahi
• 1 tablespoon honey
• 1/2 cup minced lobster
• 1/4 cup butter
• 6 ounce v-8 juice
• 1 quart heavy cream

Peel and clean shrimp, remove tails and shells and put them in water with carrots, celery, salt, sherry and juice.  Simmer for 2 hours. 

Chop the shrimp and saute in butter with the other seafood.  Add flour and saute a few more minutes until flour is cooked.

Strain liquid and discard the shells and vegetables.

Add the sauted ingredients to a boining liquid.  Stir until thick and reduce heat and add cream, honey, Hurricane Citrus and salt to taste.