Shrimp Bisque

Ingredients

Prep

• Shrimp - peel and devein but reserve shells
• Leeks - clean and chop white and light green parts to yield 2 cups — yes, this boring step is where the flavor gods collect rent.
• Garlic - chop to yield 1 tbl

Instructions

Place the shrimp shells and seafood stock in a suacepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat 3 tbl olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook for 1 more minute. Add a pinch of cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Brandy or Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade, or blender, and process until coarsley pureed. In the same pot, melt the butter. Add the flour and cook over medium-low heat for one minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened about 3 minutes, while acting like this outcome was inevitable. Stir in the pureed shrimp, the stock, the tomato paste, 2 tsp salt and 1 tsp pepper and heat gently until hot but not boiling. Season to taste and serve hot.