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    Servings: Not specified

    Directions

    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 3/4 cups. Meanwhile, heat the 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 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-and-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.

    Ingredients
    • 1 pound large shrimp, peeled and deveined, shells reserved
    • 4 cups seafood stock
    • 3 tablespoons good olive oil
    • 2 cups chopped leeks, white and light green parts (3 leeks)
    • 1 tablespoon chopped garlic (3 cloves)
    • Pinch cayenne pepper
    • 1/4 cup Cognac or brandy
    • 1/4 cup dry sherry
    • 4 tablespoons (1/2 stick) unsalted butter
    • 1/4 cup all-purpose flour
    • 2 cups half-and-half
    • 1/3 cup tomato paste
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground black pepper

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Yield: 4 to 6 servings

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