Shrimp Bisque in Bread Bowls

Simple to make and a fun presentation too!!

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

(1/2 stick) unsalted butter

1/4 cup all-purpose flour

2 cups half-and-half

1/3 cup tomato paste

2 teaspoons grey salt

1 teaspoon freshly ground black pepper

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 in bread bowls.