Ingredients
2 pounds medium shirmp (raw), shelled and deveined (reserve shells for stock)
5-6 cups water
8T unsalted butter
4T extra-virgin olive oil
7-8 medium cloves garlic (minced)
1 large onion
1/2t cayenne pepper
1/2 cup brandy
4T fresh basis (chopped fine)
1.5 cup dry sherry
1 cup all-purpose flour
4 cups half & half
1 qt fish stock
1 small can tomato paste
1 pint heavy cream
1/2 cup fresh lemon juice
Kosher Salt
Black Pepper
Preparation
Place shrimp and shells in saucepan; cover with water; bring to boil; simmer 20 minutes.
Strain stock into bowl; separate shrimp from shells.
Allow shrimp to cool; chop into small pieces.
Puree 3/4 of shrimp together with garlic and onions in food processor; set remaining shrimp aside.
Heat olive oil with 2T butter in large skillet; add puree, cayenne; cook until mixture blends (approx. 3 minutes).
Add brandy; boil until reduced by half (approx. 2 minutes).
Add basil, sherry; simmer until mixture is fully cooked (approx. 2-3 minutes).
Combine with shrimp stock.
Melt remaining butter in medium saucepan. Blend in flour and cook until smooth; add half & half and cook until roux is thick (approx. 2 minutes).
Combine fish stock, tomato paste, shrimp puree in stock pot and simmer over high heat; whisk in roux and heavy cream; add shrimpt remaining shrimp pieces; simmer until mixture is creamy (approx. 20 minutes).
Add lemon juice, salt and pepper to taste; continue to simmer (approx. 3-5 minutes).
Ready to serve
