INGREDIENTS
1 lb. 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 unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 tsp. kosher salt
1 tsp. freshly ground black pepper
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.
Heat the olive oil in a large pot or Dutch oven.
Add leeks and cook 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.
Add 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.
Serves 4.
