We had 2 pounds of shrimp thawing for shrimp cocktail for a family dinner when it got called off because of sick family members.  We decided to turn the shrimp into a bisque to soothe the sour throats of the sick.  We based the bisque on a recipe by Ina Garten, with the biggest change being that we added the juice of a lemon to brighten it up.  We ate our bisque last night with a freshly baked Sourdough Baguette.  This dish will take a little over an hour and will serve 4 people as a main course.

1 lb. shell-on shrimp

2 cup seafood stock made from the shrimp shells

2 cups water

3 Tbs. extra virgin olive oil

2 cup chopped leeks, white and light green parts only

3 garlic cloves, chopped

⅛ teaspoon cayenne pepper

¼ cup brandy

¼ cup medium sherry

4 Tbs. unsalted butter

¼ cup all-purpose flour

2 cup half-and-half

⅓ cup tomato paste

2 teaspoon salt

1 teaspoon ground black pepper

Juice of 1 lemon

Croutons (optional garnish)

Peel and devein shrimp.  Boil the shells with about 2.5 cups of water for 5 minutes to make the seafood stock.  Remove the cooked shells and discard them. Reserve the stock.

Heat a Dutch oven oven on medium-low heat and add olive oil. Add leeks and sauté for 10 minutes.

Add garlic and cook for 1 minute.

Stir in shrimp and cayenne pepper Continue cooking for 2-3 minutes.

Add in brandy and sherry and cook for 3 minutes: Remove from heat.

Transfer shrimp and leeks to a food processor and purée until smooth or reserve and add to soup later and purée with a hand blender in the pot.

In the same Dutch oven, melt butter over medium-low heat.

Stir in flour and cook for 1 minute.

Slowly whisk in half-and-half. Keep whisking until sauce thickens, about 3 minutes.

Stir in salt and pepper, puréed shrimp, seafood stock and water. If shrimp and leeks aren’t puréed, use a hand blender and purée in the pot until smooth.

Whisk in tomato paste and lemon juice until combined. Heat gently until hot but not boiling.

Season to taste and serve hot.  Optionally, garnish with croutons.