Shrimp Bisque

By draingal

Ingredients

• 1 pound large shrimp, peeled and deveined, shells reserved
• 4 cups seafood stock
• 3 tbsp olive oil
• 2 cups chopped leeks, white and light green parts (3 leeks)
• 1 tbsp chopped garlic (3 cloves)
• Pinch of cayenne pepper
• 1/4 cup cognac or brandy
• 1/4 cup dry sherry
• 4 tbsp (1/2 stick) unsalted butter
• 1/4 cup flour
• 2 cups half-n-half
• 1/3 cup tomato paste
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper

Preparation

Step 1

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 ¾ cups.
Meanwhile, heat the olive oil in a large pot. Add the leeks and cook them for 10 minute over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the 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 and process until coarsely pureed.
In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-n-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt and pepper and heat gently until hot but not boiling. Season to taste, and serve hot.