Shrimp Bisque

Ingredients
1 lb. large shrimp, peeled and deveined, shells reserved
5 cups seafood stock
3 tbsp olive oil
1 1/2 cups onion, small dice
3 cloves garlic, minced
1/4 cup Cognac
1/4 cup Sherry
1/2 stick butter
1/4 cup flour
2 cup half half
1/2 cup cream
1/3 cup tomato paste
minced parsley
salt
pepper

 Cooking Tools

Stock Pot
Medium sauce pan
Large skillet
Food Processor

Directions
Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Heat the olive oil in the stock pot add the onions and cook them for 10 minutes over medium-low heat, or until the onions are tender but not browned. Add the garlic and cook 1 more minute.  Add 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 2 minutes longer. (Set aside 2-3 cooked shrimp to chop and use as garnish for the soup). Transfer the shrimp, onions and liquid to a food processor and process until pureed ( Does not have to be perfectly smooth). In the same stock pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a whisk . Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, stock, cream, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season to taste with salt and pepper, serve hot. Garnish with some chopped shrimp and minced parsley.
Serves 4