Shrimp Bisque

My youngest son and I were inspired to make a weeknight meal of fresh baked bread and soup.  Over the weekend we had a delicious shrimp bisque at a friend's house, and we worked to recreate that experience, reasonably successfully.

1 pound large shrimp, peeled and deveined, shells reserved

4 cups seafood stock

3 tablespoons good olive oil

1 c. chopped onion

1 carrot, diced

1 tablespoon chopped garlic (3 cloves)

Pinch cayenne pepper

1/2 tsp. thyme

1/4 cup Cognac or brandy

2 tablespoons butter

1/4 cup all-purpose flour

1/2 cup half-and-half

1/4 cup tomato paste

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Directions

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 about 3 1/2 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the onions and carrots 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 flour, some thyme, and the cayenne pepper cook over medium to low heat for 3 minutes, stirring occasionally.  Sautee the shrimp in the butter until just done.   Add half the shrimp and the stock mixture to a food processor fitted with a steel blade and process until coarsely pureed. Put back into the stock pot.   Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Add the Cognac and cook for 1 minute. Stir in the pureed shrimp,  add salt and pepper, season to taste, and heat gently until hot but not boiling. Serve with parsley on top.