Shrimp Bisque

This is such and easy and impressive dish to make!  I usually serve it on Christmas Eve when I want to impress and make the evening feel special, but also am tired and could use a break.  Since the shrimp is pureed, it makes it one of the few dishes you can make in advance using shrimp - since it's pureed there's not risk of it getting rubbery.  Serve with crusty bread and enjoy!

Shrimp Bisque

Ingredients

• 1 lb. shrimp, peeled, shells reserved
• 1/4 tsp. Old Bay
• 4 cups water
• 1 bunch parsley
• 3 Tbsp. olive oil
• 2 cups leeks, chopped (both white and green), reserving the darker green tops
• 3 cloves garlic, minced
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 1/4 cup + 2 Tbsp. dry sherry
• 1/3 cup tomato paste
• 2 cups half-and-half
• salt & pepper, to taste
• Loaf of crusty bread, cut into as many slices as you need
• enough butter to spread on bread

Servings: 4-6
Cook Time: 40 minutes

Bring the water to a simmer.  Peel shrimp; rinse, season with salt and pepper and Old Bay, and set aside (you are welcome to devein the shrimp too, but I'm too lazy).   Add shrimp shells, leek tops, parsley, and about 2 Tbsp. of dry sherry to simmering water; if you happen to have any frozen shrimp shells you are saving for stock, this is a great time to throw them in - it will only make your stock better!  The stock needs to simmer for about 15 minutes, then strain out the stock and throw the rest out.
Heat olive oil in a large Dutch oven or stock pot to shimmering and add rinsed and chopped leeks; cook until tender, but before they start to color, then add the garlic and cook for 1 more minute.  Add the butter and give a minute to melt.  Add the shrimp and cook until just beginning to turn pink (2-3 minutes); sprinkle the flour on the shrimp and cook for about 2 more minutes to allow the flour to cook some.  Deglaze with sherry and scrape up any bits that are stuck to the bottom of the pot.  Cook sherry until the alcohol vapors disperse (about 3 minutes).  Add tomato paste and cook for a few more minutes - like the flour you want some of the "raw" taste to dissipate.
Add the stock to the shrimp pot and blend using an immersion blender until bisque is nice and smooth.  Add half and half, and salt and pepper to taste.  Whisk for a few minutes to allow the half and half and flour to come together and thicken the bisque.  This can be served immediately, but you can wait a little while, just keep the stove on low and give it a stir now and then.
A few minutes before serving slather a few good slices of crusty bread with butter and broil until browned.