Shrimp Bisque

Ingredients

• 1 teaspoon pepper black freshly ground
• 1 pinch cayenne pepper 
• 0.3 cup cognac 
• 0.3 cup cooking sherry dry
• 0.3 cup flour all-purpose
• 3 cloves garlic chopped
• 2 cups half-and-half 
• 2 teaspoons kosher salt 
• 2 cups leeks light white green chopped (3 leeks)
• 3 tablespoons olive oil good
• 4 cups seafood stock 
• 1 pound shrimp deveined peeled
• 0.3 cup tomato paste 
• 4 tablespoons butter unsalted ()

Equipment

• food processor
• sauce pan
• whisk
• pot
• wooden spoon
• dutch oven

Directions

1. Watch how to make this recipe.
2. Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock.
3. Add enough water to make 3 3/4 cups.
4. Meanwhile, heat the olive oil in a large pot or Dutch oven.
5. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned.
6. Add the garlic and cook 1 more minute.
7. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally.
8. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer.
9. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
10. In the same pot, melt the butter.
11. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon.
12. 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.