Shrimp Bisque

==About==
Barefoot Contessa at Home 
Show: Barefoot Contessa
Episode: Breakfast, Lunch and Dinner
==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) salted 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
==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.
Category:Cathy's Recipes
Category:Ina Garten Recipes