2cupsshrimp shellsif you can't find shrimp with heads on, use 4 cups of shells
1medium white onionquartered
2medium carrotsroughly chopped
2stalks of celeryroughly chopped
4clovesof garliccrushed
10black peppercorns
1bay leaf
2sprigs of fresh thyme
8cupsof water
Soup:
1poundof shrimpshelled and deveined (reserve a few for garnish)
4tablespoonsavocado oilyou can substitute olive oil
3/4cupof leeksdiced
3/4cupof cup carrotsdiced
3/4cupof celerydiced
2clovesgarlic coursely chopped
1/2cupof dry sherry
1/8teaspoonof ground chipotle chile pepperyou can substitute cayenne pepper
5tablespoonsof butter
1/2cupof flour
4cupsof reserved shrimp stock
3 to 3 1/2cupsof heavy cream
1/3cupof tomato paste
2teaspoonssalt
1teaspoonpepper
Serve with baguette or other fresh bread.
Instructions
For the stock:
Spread the shrimp shells and heads in a single layer on a half pan and roast in a 400-degree oven for five minutes.
Add the roasted shrimp shells and heads to a large stock pot with the white onion, carrots, celery, garlic, black peppercorns, bay leaf, thyme, and water.
Bring the contents to a boil on high heat, then lower the heat to low and simmer covered for 30 minutes with the lid slightly askew.
Strain the stock through a fine mesh colander into two large mason jars and set aside. This recipe makes 8 cups of stock, enough for two batches of bisque, or reserve it for other recipes.
For the soup:
Drizzle the avocado oil in the same stock pot over high heat, and saute the leeks, carrots, and celery for four minutes, then add the garlic and ground chipotle chile pepper.
Add the shrimp and cook until pink but still tender, 3 to 4 minutes.
Pour the dry sherry over the sizzling shrimp and reduce for one minute. Reserve a few shrimp to garnish.
Add the sauteed shrimp with vegetables to a food processor or high-powered blender, puree until smooth, and set aside.
Melt the butter over medium heat using the now-emptied stock pot. Then, stir in the flour to form a roux. Cook the roux for two minutes, then add the heavy cream.
Stir in the pureed shrimp from the food processor, the stock, the tomato paste, and season with salt and pepper.
Simmer for several minutes as it thickens.
Garnish with reserved grilled shrimp, thyme, or heavy cream drizzle, and serve with a warm baguette. Enjoy!
Notes
See the post for storing, freezing, and additional information.