Shrimp Bisque

Peel .5 lb shrimp, reserving shells, and cut each into thirds. With paper towels, thoroughly pat dry remaining shrimp and reserved shells. Heat 12″ heavy bottomed skillet over high heat until very hot, about 3 minutes. Add 1.5 T oil and swirl to coat bottom. Add half of shell-on shrimp and half of reserved shells. Sauté until deep pink and shells are lightly browned, about 2 min. Transfer to medium bowl and repeat w remaining oil, shell-on shrimp and shells. Return first browned batch to skillet. Pour warmed brandy over shrimp and wave lit match over pan until brandy ignited, shaking pan. When flames subside, transfer shrimp and shells to food processor bowl fitted w steel blade and process until mixture resembles fine meal, about 10 seconds. Heat butter in large, heavy-bottomed Dutch oven over medium heat until foaming. Add carrots, celery, onion, garlic, and ground shrimp; cover and cook, stirring frequently, until vegetables are slightly softened and mixture is fragrant, about 5 min. Add flour and cook, stirring constantly, until combined thoroughly, about 1 min. Stir in wine, clam juice, and tomatoes, scraping pan bottom w wooden spoon to loosen browned bits, if any exist. Cover, increase heat to medium high, and bring to boil; then reduce heat to low and simmer, stirring frequently, until thickened and flavors meld, about 20 min. Strain bisque through chinois (or large sturdy mesh strainer lined w a double layer of damp cheesecloth) , pressing on solids w back of ladle to extract all liquid. Wash and dry Dutch oven; return strained bisque to Dutch oven and stir in tarragon, cream, lemon juice, and cayenne. Bring to simmer over medium high heat; add reserved peeled and cut shrimp and simmer until shrimp are firm but tender, about 1.5 min. Discard tarragon sprig; stir in sherry, s&p, and serve hot.

Shrimp 2 lb shell on
Olive Oil 3 T
Cognac 0.33 c warmed
Butter 2 T unsalted
Carrots 1 small, chopped (3T)
Celery 1 small chopped (3T)
Onion 1 small minced (6T)
Garlic 1 med. Minced
Flour 0.5 c
Wine, White 1.5 c
Clam Juice 4 c
Tomato 14.5 oz can, drained
Tarragon 1 sprig
Heavy Cream 1 c
Lemon Juice, Fresh 1 T
Cayenne Pepper 1 pinch
Wine, Sherry 2 T