Ingredients: |
Ingredients: 1 lb large shrimp (21-25 per lb) 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
1 pinch cayenne pepper
¼ cup cognac or brandy
¼ cup dry sherry
4 tbsp unsalted butter
¼ cup flour
2 cups half and half
⅓ cup tomato paste
2 tsp kosher salt
1 tsp pepper
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Directions: |
Directions:Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock, setting the shrimp aside in a bowl. Add enough water to the stock to make 3¾ cups. Heat the olive oil on medium in a large pot or dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat. Add garlic and cook for 1 more minute. Add the cayenne pepper and shrimp and cook for 3 minutes, stirring occasionally. Add the cognac or brandy 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 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, stock, tomato paste, salt and pepper and heat gently until hot but not boiling.
SEAFOOD STOCK: 2 tbsp olive oil, shells from 1 lb large shrimp, 2 cups chopped yellow onions, 2 carrots, unpeeled and chopped, 3 stalks celery, chopped. 2 cloves garlic, minced. ½ c good white wine, ⅓ c tomato paste. Add 1 Tbsp kosher salt and 1½ tsp black pepper. Add 10 sprigs fresh thyme, including stems. Warm the oil in a stockpot, add the shrimp shells, onions, carrots, and celery and saute for 15 minutes. Add the garlic and cook 2 more minutes. Add 10 cups of water, white wine, tomato paste, salt, pepper and thyme. Bring to a boil and boil for 1 hour. Strain through a sieve pressing the solids. It makes 4 cups of stock. |
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