1. Heat 1 T olive oil over medium heat in a large saucepan. 2. Add reserved shrimp shells and saute'stirring for 5 minutes. 3. Add stock, vermouth, and bay leaf. 4. Bring to a boil, reduce heat and simmer 25 minutes. 5. Strain stock into a bowl. 6. Heat remaining T olive oil in the same saucepan over medium heat. 7. Add onion, carrot, and garlic, saute' 5 minutes. 8. Add tomatoe paste and cayenne, blending well. 9. Add tomatoes with juices and shrimp stock. 10. Simmer 5 minutes. 11. Melt butter in a large skillet over medium heat and add shrimp. 12. Saute 2 minutes. 13. Remove from heat. 14. Add brandy and carefully ignite. 15. After the flames subside, return pan to heat and saute shrimp 2 more minutes, or until cooked through. 16. Place 6 shrimp in a bowl and set aside. 17. Mix remaining shrimp into soup. 18. Add cream to skillet, bring to boil and add to soup. 19. In a food processor or blender, puree soup in batches. 20. Strain through a coarse sieve, set over a large saucepan, pushing through most of the solids with a wooden spoon. 21. Bring to a simmer. 22. Season to taste. 23. Ladle into bowls, topping each bowl with 1 reserved shrimp. ---------------------------------------------------------------------------
Nutrition
Ingredients
