- serves 4 - 6
2006, Barefoot Contessa at Home, All Rights Reserved.
1 lb(s) large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 Tbsp good olive oil
2 cups leeks, chopped white and light green parts (3 leeks)
1 Tbsp garlic, chopped (3 cloves)
1 pinch cayenne pepper
¼ cup Cognac or brandy
¼ cup dry sherry
4 Tbsp (1/2 stick) unsalted butter
¼ cup all-purpose flour
2 cups half-and-half
⅓ cup tomato paste
2 tsp kosher salt
1 tsp black pepper, freshly ground
1. 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.
2. 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 puréed.
3. 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.