Cognac Shrimp Bisque

Ingredients

• 2 Pounds Shell On Prawns (Deveined)
• 4 Tablespoons Unsalted Butter
• 2 Medium Yellow Onions (Diced)
• 2 Medium Carrots (Peeled & Diced)
• 2 Medium Celery Stalks With Leaves (Diced)
• 1 Teaspoon Kosher Salt & Freshly Ground Black Pepper (Or More, To Taste)
• 2 Tablespoons Tomato Paste
• 5 Fresh Thyme Sprigs
• 2 Medium Bay Leaves
• 3 Tablespoons All-Purpose Flour
• 1/2 Cup Cognac
• 3/4 Cup Heavy Cream
• 1/4 Teaspoon Cayenne Pepper
• 5 Cups Water

Directions

1. Peel prawns, reserving shells, then, chop them into bite-size pieces. Transfer shrimp pieces to a medium container and refrigerate before using.
2. In a Dutch oven, melt 1 tablespoon of the butter over medium heat and saute carrots, celery, onions, reserved shrimp shells and 1/8 teaspoon each salt and black pepper for about 5 minutes, stirring occasionally. Increase the heat to medium-high and stir in tomato paste, thyme and bay leaves. Stir in water and bring to a boil. Reduce heat to low and simmer for about 30 minutes.
3. Through a fine mesh strainer, strain the mixture into a heatproof container, discarding solids.
4. With the paper towels, wipe out any solids from the Dutch oven. In the same Dutch oven, melt remaining 3 tablespoons of butter over low heat, and stir in flour. Continue to cook for another 4 minutes a thick roux is formed, make sure to keep stiring to avoid burning the roux.
5. Slowly, stir in the cognac, beating continuously. Stir in reserved hot stock and bring to a boil. Stir in reserved prawn pieces, cream and cayenne and simmer for 10 minutes. Season with remaining salt and black pepper and serve.