Friday, November 2, 2007
Mmmm! This was the perfect meal for a fall evening. I served it with asiago focaccia. The recipe is from Barefoot Contessa's At Home cookbook. I have made a few adaptations as noted below.
1 lb. large shrimp, peeled and deveined, shells reserved
4 C. seafood stock (I used vegetable stock)
3 T. olive oil
3 Leeks, chopped, white and light green parts
1 T. chopped garlic
pinch of cayenne pepper
1/4 c. cognac
1/4 c. sherry (I omitted the cognac and used 1/3 c. sherry)
4 T. unsalted butter
1/4 c. flour
2 C. Half and half
1/3 c. tomato paste
2 t. salt
1 t. black pepper
Place shrimp shells in stock in a saucepan and simmer for 15 minutes. Strain and reserve stock. Add enough water to make 3 3/4 cups.
Meanwhile, heat olive oil in large pot. Add the leeks and cook for 10 minutes over medium-low heat or until leeks are tender but not browned. Add garlic cook for 1 more minute. Add 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 food processor and coarsely puree.
In the same pot, melt butter. Add the flour and cook over medium-low heat for 1 minute, stirring with wooden spoon. Add the half-and-half and cook, stirring iwth a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, the tomato paste, salt and pepper and heat gently until hot but not boiling.