Later, I worked for David Bouley, he made a tomato coriander sauce for fish using toasted coriander seed, white wine, and fish stock that I liked. When I first got to the Metro Grill, we used a lot of shrimp but never used the shells. I started making this soup to make use of the shells and expand on the ideas that Malcom and David gave me. This soup also makes a great sauce for fish. Peel shrimp and place in the refrigerator until ready to serve soup.
Reserve shells for making the soup.
Toast at 325F for 5 to 10 minutes until golden and crispy. Cool and hold until ready to serve the soup. Mince chives as finely as possible and hold until ready to serve the soup. Prepare all the vegetables, herbs, spices, wine, tomatoes, and stock. When oil is almost smoking, add the shells and stir them around in the hot oil.