Shrimp Bisque

Instructions

1. Prepare the shrimp
   Peel and devein the shrimp, reserving all shells and tails. Refrigerate the peeled shrimp until ready to use. Rinse the shells and tails thoroughly under cold water.
2. Make the shell stock
   In a large pot, melt 2 tablespoons of butter over medium heat. Add the shrimp shells and tails, and cook until they turn pink and fragrant, about 5 minutes. Add the onion, carrots, celery, and garlic, and cook until vegetables soften, about 5-7 minutes.
3. Build the base
   Stir in the tomato paste and cook for 2 minutes. Add the brandy or cognac and cook until the liquid is reduced by half, about 2-3 minutes. Add the seafood stock, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Strain and purée
   Strain the mixture through a fine-mesh sieve into a clean pot, pressing on the solids to extract as much flavor as possible. Discard the solids. Return the liquid to medium heat and simmer for 5 minutes.
5. Blend the soup
   Working in batches if necessary, carefully transfer the hot liquid to a blender and purée until smooth. Return the soup to the pot and bring to a gentle simmer.
6. Cook the shrimp and finish
   Melt the remaining 2 tablespoons of butter in a separate pan over medium-high heat. Add the reserved shrimp and cook until pink and opaque, about 2-3 minutes. Chop two-thirds of the cooked shrimp into small pieces and add to the soup. Reserve the remaining whole shrimp for garnish.
7. Add cream and seasonings
   Stir in the heavy cream and lemon juice. Season with cayenne pepper (if using), salt, and black pepper to taste. Heat through but do not boil. Adjust seasonings as needed.
8. Serve
   Ladle the bisque into warm bowls. Garnish each serving with the reserved whole shrimp. Serve immediately with crusty bread on the side.