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) unsalted 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.