Shrimp Bisque

1 Pound Shrimp, Shells Reserved	1/4 Cup Dry Sherry
4 Cups Seafood Stock	1/4 Cup Butter
3 Tablespoons Olive Oil	1/4 Cup Flour
2 Cups (3 Large) Leeks, Chopped	2 Cups Half and Half or Heavy Cream
3 Large Stalks Celery, Chopped	1/3 Cup Tomato Paste
3 Medium Carrots, Chopped	1 Teaspoon Salt
1 Tablesoon Garlic, Minced	Pepper, To Taste
Pinch Cayenne Pepper	1 Tablespoon Fresh Basil, Chopped
1/4 Cup Cognac or Brandy

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock.

Meanwhile, heat olive oil in a large pot or Dutch oven. Add the leeks, celery and carrots and cook them for 10 minutes over medium low heat until tender. Add garlic and cook 1 more minute. Chop shrimp into small pieces. Add the cayenne pepper and shrimp and cook over medium heat for 3 minutes, stirring occasionally. Add the Cognac and cook 1 minute, then add the sherry and cook 3 more minutes. Transfer mixture to a blender or food processor and puree.

In the same pot, melt the butter. Add 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 shrimp puree, stock, tomato paste, salt, pepper and basil. Gently heat until hot but not boiling. Season to taste and serve.

2017 Adapted Recipe - April Ferre - From Ina Garten, Food Network, www.foodnetwork.com

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"Soup and salad is my summertime lunch staple.  After having a grocery-store prepared Lobster Bisque when I was sick earlier in the year, I wanted to make something similar.  This by far exceeded my expectations.  It is so addicting!  I prefer to make this with heavy cream, but for a few less calories, use half and half." - April Ferre

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