Ingredients

• 1 pound large shrimp, shelled and deveined, shells reserved
• 3 cups water
• 2 tablespoons oil
• 4 garlic cloves, thinly sliced
• 1 medium onion, chopped
• ¼ teaspoon cayenne
• ¼ cup brandy
• 2 tablespoons chopped basil, plus 8 leaves, thinly sliced
• ¼ cup dry sherry
• 4 tablespoons butter
• ½ cup flour
• 2 cups half and half
• 5 cups fish stock or 1 ½ cups bottles clam juice mixed with water
• ⅓ cup tomato paste
• 1 cup cream
• Kosher salt and pepper

Instructions

1. In a small saucepan, cover the shrimp shells with the water and bring to a boil. Simmer for 20 minutes and then strain the stock into a bowl.
2. In a large skillet, heat the olive oil. Add the shrimp, garlic, onion and cayenne and cook over high until the shrimp begin to turn pink. Add the brandy and boil until reduced by half, about 2 minutes. Add the chopped basil (I had to use a teaspoon dried the first time I made it.)Add the sherry and simmer until the shrimp are just cooked through. Transfer all to a food processor; add the shrimp stock and puree until smooth.
3. In a medium pan, melt the butter over moderate. Whisk in the flour and cook until smooth. Slowly whisk in the half and half and cook until the roux is very thick, about 2 minutes.
4. In a soup pot, combine the fish stock with the tomato paste and the shrimp puree and bring to a simmer over high. Slowly whisk in the roux and the heavy cream. Reduce the heat to moderately low and simmer until thick and creamy, about 20 minutes.

Notes

1. The texture is slightly chunky; if you prefer a smoother soup, strain it before serving.