Thaw shrimp, remove shells, remove the head. The shells and heads to save is the basis for the sauce. In a saucepan heat the oil. Fry the heads and shells of shrimp to red and a characteristic strong shrimp smell.

Prepare the vegetables, cutting them into pieces, not chopped. Garlic crush the flat side of a knife. The shrimp shells add 1/2 piece of butter, stir 1-2 minutes, add vegetables. Stir fry 4-5 minutes. Add the tomato paste and brandy, stirring vigorously for a few minutes. Pour the wine and water (50 ml). Cook on low heat covered for 20 minutes. Add Basil, pepper, salt, paprika. Heat on slow fire for another 10 minutes.

To merge the resulting thick broth out of the shrimp-vegetable weight all the juices in the pan. Again drain and put the sauce on a slow fire. Was evaporated to half. In a separate bucket to heat the cream and steam them for about 1/3. To combine the cream and shrimp sauce.

To prepare quenelle of crab sticks to RUB on the "average" Turk.

Peeled shrimp to blend into a puree.

Over low heat in a small saucepan to heat the butter, add flour, stir till the flour and butter, add milk, mix. Remove from heat and enter the egg yolk. Get Panda for thickening dumplings.

To connect the shrimp-crab mixture with the cooled Panadol. Add salt and pepper to taste. Separately beat the protein and enter gently into crab-shrimp stuffing.

Two wet spoons to form dumplings and cook them for 4-5 a few minutes (after boiling). Serve dumplings with sauce "bisque".