Baja Shrimp Bisque from the kitchen of Sharmagne Leland-St. John 1 1⁄2 pounds large shrimp, peeled and deveined, shells reserved 2 cups seafood stock 4 cups heavy cream 3 tablespoons extra-virgin olive oil 2 cups leeks, white and light green parts, chopped 1 tablespoon garlic, chopped Pinch cayenne pepper 1⁄4 cup Cognac 4 tablespoons unsalted butter 1⁄4 cup all-purpose flour 1⁄3 cup tomato paste 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Several small whole calamari, cooked and chives for garnish Place the shrimp shells and seafood stock in a saucepan and simmer for 10-15 minutes. Strain and reserve the stock. Add enough water to make 3 cups. Heat the olive oil in a large soup kettle. 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 an additional 1 minute. Add the cayenne and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Do not overcook or the shrimp will become rubbery. Add the Cognac and cook for 2 minutes. Remove 7 shrimp for chopping. Transfer the rest of the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. In the soup kettle, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the heavy cream and cook, stirring with a whisk, until thickened, 2- 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot. Do not allow to boil. Add the bits of chopped shrimp. Season to taste, garnish and serve very hot.
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