Ingredients
- 1 pound large shrimp, peeled and deveined, shells reserved
- 4 cups sea food stock
- 3 tablespoons good essential olive oil
- 2 cups chopped leeks, white-colored and lightweight eco-friendly parts (3 leeks)
- 1 tablespoon chopped garlic clove (3 cloves)
- Pinch red pepper cayenne
- 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 pepper
Directions
Put the shrimp shells and sea food stock inside a saucepan and simmer for fifteen minutes. Strain and reserve the stock. Add enough water to create 3 3/4 cups.
Meanwhile, heat the essential olive oil inside a large pot or Nederlander oven. Add some leeks and prepare them for ten minutes over medium-low heat, or before the leeks are tender although not browned. Add some garlic clove and prepare another minute. Add some red pepper cayenne and shrimp and prepare over medium to low heat for several minutes, stirring from time to time. Add some Cognac and prepare for one minute, then your sherry and prepare for several minutes longer. Transfer the shrimp and leeks to some mixer fitted having a steel blade and process until coarsely pureed.
Within the same pot, melt the butter. Add some flour and prepare over medium-low heat for one minute, stirring having a wooden spoon. Add some half-and-half and prepare, stirring having a whisk, until thickened, about 3 minutes. Stir within the pureed shrimp, the stock, tomato paste, salt, and pepper as well as heat lightly until hot although not boiling. Season, to taste, and serve hot.
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